Irish Seed Cake

Ingredients

• one half pound of butter
• one pound of powdered sugar
• three quarters of a pound of flour of rice
• one quarter of a pound of almonds
• one tea-spoonful of lemon-juice
• one tea-spoonful of caraway seeds
• one gill of rose-water
• nine eggs

Method

1. 1

   Pass through a wire sieve the flour of rice.

2. 2

   Break into a small basin the eggs, and beat them to a stiff froth with a fork.

3. 3

   Place in a large basin the butter, and with the back of a wooden spoon beat it to a cream, then add by degrees the rose-water and sugar.

4. 4

   Continue beating until all is thoroughly mixed.

5. 5

   Add then the beaten eggs, stir all well together, and sprinkle in by degrees the flour of rice.

6. 6

   Pour over the almonds enough boiling water to cover them, remove the skins, and chop the almonds finely.

7. 7

   Add now to the mixture in the large basin the almonds, caraway seeds, and lemon-juice.

8. 8

   Stir quickly together again.

9. 9

   Pour all into a greased cake-tin, and bake in a quick oven for one hour and a half.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 145. The excerpt below is the record exactly as published.

IRISH SEED CAKE. 223 crumb, add then the currants. Place on a plate the soda and cream of tartar, and smooth out all the lumps with the point of a knife ; add them to the flour and currants. Beat in a separate basin the eggs, add the milk, stir well together ; then mix well together the contents of both basins. Line with greased paper a cake-tin, and pour in the mixture. Place the tin in a moderate oven, and bake the cake for an hour and a half. Snow Cake. — One half pound corn-flour, three ounces butter, three ounces sugar, three eggs, one gill milk, one half tea-spoonful baking-powder, one tea-spoonful lemon- juice. Place in a basin the butter and sugar, and beat them to a cream with the back of a wooden' spoon. Mix well on a plate the corn-flour and baking-powder. Beat well in a basin the eggs. Then add alternately to the butter and sugar the corn-flour and eggs — a very little of each at a time. Add last of all the lemon-juice. Half fill some small greased tins, and bake ten minutes. Pound Cake. — One pound flour, one pound sugar, one pound butter, two pounds currants, one quarter pound lemon-peel, eight eggs. Heat very slightly a large basin, place in it the butter and sugar, and with the hand mix them together for fifteen minutes. Break into a separate basin the eggs, and beat them till very light ; add them by degrees to the butter and sugar, stirring all meanwhile with a wooden spoon. Still continue stirring, and add the flour, a little at a time. Cut in small pieces the peel, and add it and the currants at the last. Pour the mixture into a well-greased cake-tin, and bake for an hour and three quarters in a moderate oven. NOTE.— To this may be added, if desired, a wine-glassful of brandy. Irish Seed Cake.— One half pound of butter, one pound of powdered sugar, three quarters of a pound of flour of rice, 224 BREAD AND CAKES. one quarter of a pound of almonds, one tea-spoonful of lemon-juice, one tea-spoonful of caraway seeds, one gill of rose-water, nine eggs

Cook this with the app: pantry check, scaling, and the assistant.