Seed Cake

Ingredients

• One half pound sugar
• one half pound butter
• one half pound flour
• one quarter pound almonds
• one quarter pound orange peel
• five eggs

Method

1. 1

   In a basin, cover the almonds with boiling water, remove the skins, and chop finely.

2. 2

   In another basin, beat the butter and sugar to a thick cream.

3. 3

   In a separate basin, beat the eggs until very light.

4. 4

   Gradually add the eggs and flour to the butter and sugar, stirring well.

5. 5

   Finally, stir in the almonds and peel.

6. 6

   Prepare a cake-tin as for lunch cake, pour in the mixture, and bake in a moderate oven for one hour and a half.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 143. The excerpt below is the record exactly as published.

Seed Cake. — One half pound sugar, one half pound butter, one half pound flour, one quarter pound almonds, one quarter pound orange peel, five eggs

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