Title: Seed Cake - an Old Recipe From the 1700's England :)
Categories: Cake
Yield: 6 Inch cake
| | | Fat for greasing |
| 200 | g | Flour plain |
| 1/4 | ts | Salt 1.25ml |
| 1/2 | ts | Baking powder 2.5ml |
| 1 | tb | Caraway seeds 15ml |
| 150 | g | Butter |
| 150 | g | Caster sugar |
| 4 | | Eggs beaten |
| 1 | tb | Milk 15ml [optional] |
A traditional British cakes which has a delicious taste:) Line and grease a
15cm/6" cake tin. Preheat the oven to 180c./350f. Sift flour, salt and
baking powder [soda] into a bowl. Stir in the seeds and mix well. Place it
on one side. Place butter in a mixing bowl and beat until soft. Cream
together with the sugar until light and fluffy. Add beaten eggs gradually.
If at this point the mix shows signs of curdling, just add a little of the
flour mix. Fold the dry ingredients into this, adding a little milk if the
mix becomes over stiff. Spoon into the prepared tin. After smoothing the
surface make a slight hollow. Bake for 30 minutes and then reduce the heat
to 160c./325f. and cook for a further 50 minutes or until the cake is firm
to the touch. Cool on a wire rack. From Ron's Plaice in Blackpool:)