Seed Cake

Ingredients

• one pound flour
• one half pound butter
• one half pound sugar
• one teaspoonful caraway seeds
• four eggs
• one teaspoonful baking-powder
• one half gill milk

Method

1. 1

   Place the butter and sugar in a basin and beat to a cream.

2. 2

   Separate the yolks from the whites of the eggs.

3. 3

   Add the yolks one by one to the mixture, beating well, then add the milk.

4. 4

   Whip the whites to a stiff froth and gently fold them in.

5. 5

   Add the flour and caraway seeds just before pouring the mixture into a lined cake-tin.

6. 6

   Bake in a quick oven for fifteen minutes, then cover with paper and bake slowly for an hour longer.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 140. The excerpt below is the record exactly as published.

Seed Cake. — One pound flour, one half pound butter, one half pound sugar, one tea-spoonful caraway seeds, four eggs, one tea-spoonful baking-powder, one half gill milk

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