Plain Seed Cake

Ingredients

• Six eggs
• half a pound of pounded sugar
• half a pound of butter
• a teaspoonful of salt
• half an ounce of carraway-seeds
• one quartern of common dough

Method

1. 1

   Spread the dough on a slab, add all ingredients, and mix well.

2. 2

   Add eggs two at a time.

3. 3

   Once ready, place in a buttered mould and let rise in a warm place before baking until light in color.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 173. The excerpt below is the record exactly as published.

PLAIN SEED-GAKE. Ingredients: Six eggs, half a poond each of potmde<l sugar and butter, a teaspoonfol of salt, half an ounce of carrawaj-seeds, and one quartern of common dough. Spread the dough on the slab, add the whole of the above-named ingredients to it, and work well together with the hands so as to mix the lot well with the dough. The eggs should be added only two at a time. When the paste is readj, put it into a plain mould, previously spread with butter, and put it to rise in a warm place ; and as soon as the fer- mentation has taken place in a satisfactory manner, put the cake in the oven to bake till of a light colour. 799. POUND-CAKE. Ingredients: One pound each of flour, butter, and pounded sugar ; eight eggs, half a gill of brandy, a pinch of salt, and a few drops of orange or lemon essenca Put the butter in a large basin, work with a wooden spoon until it assumes the appearance of a thick cream, then add gradually the flour, sugar and eggs, and when the whole is properly made into a paste, add the brandy, salt, and essence. Mix well together with the spoon, and pour it in any kind of mould, previously spread with butter, or in a tin hoop lined with buttered paper. 800. SAVARIN CAKE. Ingredients : One pound of flour, two ounces of sugar, ten ounces of fresh butter, eight eggs, two ounces of shred almonds, half an ounce of German yeast, and a teaspoonful of salt

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