Apr 13, 2014
English Seed Cake
I baked two of these cakes this evening. One for the birds and one for me. As you can guess the first one was a complete flop. I hate it when that happens. Anyway, I just found this recipe in a book called, The London Ritz Book of Afternoon Tea, by Helen Simpson. This recipe has existed in various forms since the Middle Ages. It has caraway seeds, which gives the cake a distinct flavor. I rather like this cake and shall be making it to have with tea or coffee.
8 TBS butter (1 stick of butter)
2/3 cup of sugar
2 large eggs, beaten
2 tsp caraway seeds
1 1/4 cups cake flour or all purpose flour
3 TBS cornstarch or rice flour
1 tsp baking powder
1/4 tsp ground cloves
1 tsp cinnamon
6 inch round cake pan about 3 inches deep (I used a square pan)
Preheat oven to 350 F. Grease the cake pan and set aside. Cream together the butter and the sugar. Add the spices, baking powder, and rice flour. Mix well. Next begin adding the eggs and the flour a little at a time, alternating with add a little of the eggs and a little of the flour until it is mixed well. Lastly, fold in the caraway seeds. Pour the batter into the cake pan. Bake between 40-60 minutes or until the center of the cake is firm. Let it cool on a wire rack and then sprinkle with powdered sugar or leave plain. Enjoy!