2 eggs, beaten
1/3 cup milk
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/3 cup bread flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup butter, melted
4 tablespoons dark brown sugar
1/2 cup white sugar
3 teaspoons ground cinnamon
3 tablespoons butter, melted
3 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch Bundt cake pan.
In a large bowl, beat eggs and milk until frothy. Stir in nutmeg, cinnamon and flour. Stir in salt, pepper and 1/2 cup of flour. Pour into prepared pan. Bake in preheated oven for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes before removing from cake.
To make the sauce: In a saucepan over medium heat, combine 3 1/2 cups water, milk, nutmeg and 1/2 cup flour. Heat until liquid evaporates; stir constantly. Slowly add milk, one cup at a time, and stir until all lumps are removed. Return sauce to pan, add sugar and cardamom and cook gently for 2 to 3 minutes. Stir in brown sugar and cinnamon and cook until desired flavor is desired. Serve warm with syrup and chopped walnuts.
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