Seed Cake

Ingredients

• ½ lb. flour
• 3 oz. clarified dripping
• 3 oz. sugar
• 1 dessert-sp. caraway seeds
• 1 tea-sp. baking powder
• A pinch of salt
• 1 or 2 eggs
• A little milk

Method

1. 1

   Put the flour and salt into a basin, and rub in the dripping with the tips of the fingers until free from lumps.

2. 2

   Then add the sugar, caraway seeds, and baking powder, mix well together, and make a well in the centre.

3. 3

   Beat up the egg or eggs until light and frothy, add 1 or 2 tablespoonfuls milk, and pour this liquid into the centre of the dry ingredients.

4. 4

   Mix all quickly and lightly, adding a little more milk if necessary.

5. 5

   The mixture should be of a consistency that will drop easily from the spoon.

6. 6

   Put all into a well-greased and papered Yorkshire pudding tin, and bake in a good oven until well risen, nicely browned, and firm to the touch.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 938. The excerpt below is the record exactly as published.

3 oz. clarified dripping. 3 oz. sugar. 1 dessert-sp. caraway seeds. Cake (Plain) 1 tea-sp. baking powder. A pinch of salt. 1 or 2 eggs. A little milk. Put the flour and salt into a basin, and rub in the dripping with the tips of the fingers until free from lumps. Then add the sugar, caraway seeds, and baking powder, mix well together, and make a well in the centre. Beat up the egg or eggs until light and frothy, add 1 or 2 table-spoonfuls milk, and pour this liquid into the centre of the dry ingredi- ents. Mix all quickly and lightly, adding a little more milk if necessary. The mixture should be of a consistency that will drop easily from the spoon. Put all into a well-greased and papered Yorkshire pudding tin, and bake in a good oven until well risen, nicely browned, and firm to the touch. Time to bake, about | hour. Probable cost, Qd. \ lb. flour. I lb. sugar. 6 oz. butter. 1 dessert-sp. caraway seeds. 2818. Seed Cake (Good) 3 eggs. £ tea-sp. baking powder. 1 or 2 oz. orange peel. Make in the same way as German Pound Cake (Recipe 2781). Probable cost, Is. 2819. Shamrock Cake l lb. flour (Vienna). | lb. butter. | lb. castor sugar. 3 small eggs. Rind of \ lemon. Vienna or butter icir Decoration. Pale green glace icing. j Silver dragees. Artificial shamrock. | Wafer biscuits. Cream the butter very thoroughly with the lemon rind finely chopped, then add the sugar and work it well in. Add one egg with a little of the flour, and beat for a few minutes, then another egg and more flour, and so on until all the eggs and flour are added. Sprinkle in the baking powder last of all. Bake the mixture in a flattish tin lined with greased paper, and dusted out with flour and sugar mixed. A square or oval shape looks nice, or else an ordinary round tin that is not too deep. Bake in a moderate oven until well risen and nicely browned. When ready, turn out of the tin and allow the cake to cool. To Finish. — Split the cake in two or three ac- cording to its height, spread each piece with Vienna icing that has been flavoured with essence of almonds or some liqueur, and coloured a very pale green, and then put the cake back into shape. Coat the top with very pale green glace icing (Recipe 2838), and decorate with small sprigs of artificial shamrock and little silver balls. Then take some small wafer biscuits just the height of the cake and arrange them round the sides. Tie 586 COOKERY FOR EVERY HOUSEHOLD Bound with a piece of white or green ribbon, and the cake is finished. Time to bake, 20 to 30 minutes. Probable cost, la. 2d. to la. 6d. 2820. Shortbread 4 oz. flour. 2 oz. rice flour. 4 oz. butter. 2 oz. castor sugar. A few drops of flavour- ing. Sieve all the dry ingredients into a basin, and rub in the butter. Add the flavouring, and then knead all into one lump without using any liquid. Turn out on a board sprinkled with rice flour, and form into a smooth round. If a shortbread mould is obtainable, shape the cake in that ; if not, pinch it round the edges with the fingers, or mark it with a knife. Then place the shortbread on a greased baking tin, and prick it all over with a fork. A strip of candied peel may be put on the top if wished, or any other decoration that is desired. Bake in a moderate oven until the shortbread is of a uniform brown colour, and feels firm to the touch. Allow it to cool before removing it from the tin. Note. — If the dough becomes rather soft in the making, it will be well to allow the shortbread to stand until quite cool before baking, otherwise it is apt to lose its form. Time to bake, 20 to 30 minutes. Probable cost, M. 2821. Silver Cake l lb. butter. 6 oz. castor sugar. J- lb. flour. J lb. cornflour. 5 whites of eggs. 1 tea-sp. baking powder

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