Seed Cake (Rich)

Ingredients

• 1 lb. fine flour
• 6 oz. butter
• 1 oz. carraway seeds
• 6 eggs
• 0.5 lb. castor sugar
• A little lemon rind, grated

Method

1. 1

   Beat the butter and sugar to a cream, beat the yolks of all the eggs and two whites together, add these alternately with the flour (which should be sifted) to the butter and sugar, and beat thoroughly; add the remainder of the ingredients, and the whites of the eggs, whipped to a stiff froth and stirred lightly in; pour the mixture into a mould lined with well-buttered paper.

2. 2

   Bake in a moderate oven for hours.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 58. The excerpt below is the record exactly as published.

SEED CAKE (Rich). i lb. fine flour 6 o*. butter 1 oz. carraway seeds 6 eggs ^ lb. castor sugar A little lemon rind, grated Beat the butter and sugar to a cream, beat the yolks of all the eggs and two whites together, add these alternately with the flour (which should be sifted) to the butter and sugar, and beat thoroughly ; add the remainder of the ingredients, and the whites of the eggs, whipped to a stiff froth and stirred lightly in ; pour the mixture into a mould lined with well-buttered paper. Bake in a moderate oven hours. No. 294. SEED CAKE (Cheap). :J lb. flour 1 oz. candied peel ^ oz. carraway seeds J lb. brown sugar 2 teaspoonfuls baking powder A little nutmeg 2 oz. dripping or lard 2 oz. butter Finch of salt 1 egg About i pint milk Pass the flour through a sieve, rub into it the butter and lard, add all the above dry ingredients except the baking powder ; beat up the egg with the milk, strain this to the cake mixture and beat five minutes ; lastly add the baking powder ; pour into a mould lined with oiled paper. Bake IJ to 1 J hours. No. 295. SIMNEL CAKE. i lb. flour j lb. butter i small nutmeg 1 lb. castor sugar 5 oz. German yeast 2 tablespoonfuls brandy 10 oz. currants 3 eggs • IJ oz. citron l| oz. lemon peel teaspoonful cinnamon About i pint milk Rub the butter into the flour, add all the dry ingredients, warm the milk slightly, add to the yeast, also a teaspoonful 126 sugar ancm. ‘iTt set in a warm place to rise ; then beat up the eggs and adcl to ye^st ; make a hollow in the centre of the cake mixture and pour in the milk, &c., mix the whole and set in a warm place two hours to rise ; pour half the mixture into a mould lined well with buttered paper ; have some almond paste ready (page 129), made with about 6 oz.^faonds, pour this in the centre, then on the top pour the remainder of the cake mixture ; bake 2^ to 3 hours, reducing the heat of the oven after the cake has risen and slightly browned. When cold, make some more almond paste of lb. almonds, put a thin layer on the top of the cake ; then form the remainder into half-egg shapes ; brush the cake over with white* oj egg, place the egg-shapes of almonds all round the cake, -p^t all over with white of egg, dust with castor sugar ; set in a cool o''^n until slightly browned. Decorate with candied fruits. No. 296. SULTANA CAKE. .'•V 12 oz. flour 2 oz. candied peel ' 1 teaspoonful baking powder 3 eggs i lb. butter i lb. castor sugar i lb. sultanas A little milk A little grated lemon rind ^ Pass the flour through a wire sieve, rub into it lightly the h ' butter, add all the dry ingredients except the baking powder ; ' separate the yolks from the whites of the eggs, beat up the ^ yolks with a little milk, with this mix the flour, &c., rather stiffly and add the baking powder ; whip up the whites of the eggs to a stiff froth, and stir in lightly; pour into a mould ■p lined with well-oiled paper. Bake 1^ hours in a moderate oven. 126 No. 297. SODA CAKE. J lb. flour i lb. currants i lb. sultanas 1 lb. brown sugar 2 eggs 2 oz. butter 2 oz. dripping 2 oz. candied peel ^ teaspoonful carbonate of soda A little milk i teaspoonful nutmeg Pass the flour thi-ough a sieve, rub into it the butter and dripping, add all the dry ingredients except the soda, which must be dissolved in a very little milk ; beat the eggs, and add together with the milk to the mixture ; pour at once into a mould lined with oUed paper ; bake in a moderate oven 1^ to 1^ hours. No. 298. TEA 1 lb. flour 1 teaspoonful salt 1 oz. yeast 1 teaspoonful sugar CAKES. 4 oz. butter

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