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Seed Cake

In an effort to shrug off some of the stresses of my current design project I decided to track down a recipe for a cake I’d had before at my Grans.

The cake is very sweet, and it will certainly pile the pounds on… using less sugar would probably be wise, I have included the original amount for the sake of integrity.

Ingredients:

  • 1/2 lb butter
  • 13 oz caster sugar
  • 5 eggs
  • 1/2 lb sifted plain flour
  • Pinch of salt
  • 3 tsp caraway seeds
  • Oven: 160°C (G.M. 3).
  • Tin: 2 lb loaf tin, lined, greased and floured.

Method:

  1. Cream the butter
  2. Add sugar gradually, beating until light and soft
  3. Add eggs one at a time, beating throughly between each one
  4. Fold in flour and salt
  5. Fold in the caraway seeds
  6. Put mixture into the tin, then smooth, and tap
  7. Bake for 1½ to 2 hours.

Allow the cake to cool for 30 mins afterwards, before turning it out and placing it on a cooling rack (or if you’re a student like me, use the rack from your grill pan).

The flavour of the caraway will strengthen if the cake is left for a day or two.

Posted on 31 Mar 2006

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2014-10-20