Title: Unleavened Seed Cake
Categories: Cake Blank
Yield: 6 Servings
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | | Eggs |
| 1/2 | c | Milk |
| | | OR 2 Tbsp sweetened condensed milk diluted |
| | | With 6 Tbsp water |
| 1/2 | ts | Salt |
| 1/2 | c | Chopped nuts |
| 1 | ts | Vanilla |
| | | OR 1 tsp almond flavoring |
| 1/8 | ts | Mace |
| 1 | ts | Caraway seed |
| 1/2 | c | Chopped candied orange peel |
| 3 | c | Flour |
Cream butter and sugar, add well beaten egg yolks and milk. Add flavoring
and mace. Sift flour, measure, and sift with salt. Add caraway seed,
candied orange peel, and nuts to first mixture. Beat thoroughly. Fold in
stiffly beaten egg whites. Pour into well-oiled loaf pan. Bake in slow
oven (350 F) about 1 hour. Florence Taft Eaton, Concord, MA.