The Road Goes Ever On
Seed Cake
Very popular for teatime!
Ingredients:
2 cups plain all-purpose flour
1/2 cup butter, at room temperature
Generous 1/2 cup superfine sugar
3 eggs
1 tsp baking powder
1 tbsp caraway seeds
2-3 tbsp milk, if needed
Preheat the oven to 350 F (180 C). Butter and base line a deep 7” cake pan with buttered baking parchment.
Sieve the flour. Cream the butter and sugar together in a large bowl until light and fluffy, then add the eggs, a little at a time, and a spoonful of flour with each addition. Add the baking powder and most of the caraway seeds to the remaining flour, reserving a few seeds to sprinkle over top.
Add the flour and caraway seeds mixture to the butter mixture and blend in lightly but thoroughly; add a little milk to make a soft mixture if it seems too stiff.
Turn the mixture into the prepared cake pan and sprinkle the reserved caraway seeds on top. Put the cake in the preheated oven and bake for 15 minutes. Reduce the temperature to 325 F (160 C) and bake for a further 1 hour, or until the cake is risen and golden brown. (A toothpick inserted into the center should come out clean.)
Leave the cake to cool in the tin for about 10 minutes, then remove and finish cooling on a wire rack. When cold, remove the baking parchment and store in an airtight tin.
Makes 1 cake.
Variation: To a traditional Irish Spice cake, omit the caraway seeds and replace with 1 1/2 tsp of apple pie spice (ground cloves, cinnamon, and nutmeg) sifted into the flour.
[Source: The Food and Cooking of Ireland, Biddy White Lennon and Georgina Campbell, Hermes House, 2013]

Seed Cake

Very popular for teatime!

Ingredients:

  • 2 cups plain all-purpose flour
  • 1/2 cup butter, at room temperature
  • Generous 1/2 cup superfine sugar
  • 3 eggs
  • 1 tsp baking powder
  • 1 tbsp caraway seeds
  • 2-3 tbsp milk, if needed

Preheat the oven to 350 F (180 C). Butter and base line a deep 7” cake pan with buttered baking parchment.

Sieve the flour. Cream the butter and sugar together in a large bowl until light and fluffy, then add the eggs, a little at a time, and a spoonful of flour with each addition. Add the baking powder and most of the caraway seeds to the remaining flour, reserving a few seeds to sprinkle over top.

Add the flour and caraway seeds mixture to the butter mixture and blend in lightly but thoroughly; add a little milk to make a soft mixture if it seems too stiff.

Turn the mixture into the prepared cake pan and sprinkle the reserved caraway seeds on top. Put the cake in the preheated oven and bake for 15 minutes. Reduce the temperature to 325 F (160 C) and bake for a further 1 hour, or until the cake is risen and golden brown. (A toothpick inserted into the center should come out clean.)

Leave the cake to cool in the tin for about 10 minutes, then remove and finish cooling on a wire rack. When cold, remove the baking parchment and store in an airtight tin.

Makes 1 cake.

Variation: To a traditional Irish Spice cake, omit the caraway seeds and replace with 1 1/2 tsp of apple pie spice (ground cloves, cinnamon, and nutmeg) sifted into the flour.

[Source: The Food and Cooking of Ireland, Biddy White Lennon and Georgina Campbell, Hermes House, 2013]

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