VICTORIAN SEED CAKE
I read a lot of English novels, and often see Seed Cake mentioned as served at Tea. So I did some searching and came up with this recipe. The original was all in Victorian measurements, so I have changed them to modern measurements. Seed Cake is discussed at length in Agatha Christie's novel, At Bertram's Hotel, as well as other...
Provided by Susan Feliciano
Categories Other Snacks
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F (180°C). Grease two 7" or 8" round cake pans, line the bottoms with a parchment circle, and then grease the parchment.
- 2. Beat the eggs in a medium bowl with a whisk. In a large bowl or stand mixer, cream the butter and sugar together until mixture is pale and fluffy. Gradually beat in the eggs a little at a time. When all the egg, sugar and butter have been mixed well, whisk in the caraway seeds, mace, and nutmeg. Then lightly add in the flour. Finally, stir in the brandy.
- 3. Add just enough milk to loosen the mixture and give the cake batter a good consistency - it should drop, not pour, off a spoon. Mine only took 2 tablespoons. Spoon the batter into the prepared cake pans. Level off the surface with a spatula or back of a spoon. Sprinkle the demerara sugar all over the tops to make a nice sweet crust.
- 4. Bake cakes in the center of the oven for about 35 to 40 minutes, or until a tester comes out clean and dry. Cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. The cake keeps well when wrapped tightly in foil or parchment and kept in an airtight tin. This cake is not traditionally stacked or frosted; you just have 2 round Seed Cakes that can be sliced for Tea.
- 5. NOTE: Caraway is a type of seed common to both cake and biscuit recipes of the Medieval and Tudor periods; and the English usage of the term Caraway dates back to at least A.D. 1440.
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Rizaaq Rahma
[email protected]This is my go-to recipe for seed cake. It's always a hit with my friends and family.
Prabin Chaulagain
[email protected]I've made this cake several times and it always turns out perfectly. It's a keeper!
Cornelius Torres
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a really special treat.
Deepakyadava Deepakyadava
[email protected]I'm not a big fan of seed cakes, but this one changed my mind. It's so moist and flavorful, I couldn't get enough of it.
Lava Nazm
[email protected]This cake is perfect for any occasion. I've made it for birthdays, tea parties, and even just a simple snack.
Wilson Muchoki
[email protected]I love the combination of flavors in this cake. The spices and seeds give it a really unique and delicious taste.
Santos Cr
[email protected]This cake is a great make-ahead dessert. I made it the day before I needed it and it was even better the next day.
Emmanuel king
[email protected]I'm a big fan of seed cakes and this one is no exception. It's moist, flavorful, and has a lovely crunchy texture from the seeds.
Maria Valle
[email protected]I followed the recipe exactly and the cake turned out perfectly. It's a beautiful cake that is sure to impress your guests.
James Kesh
[email protected]This is the best seed cake I've ever had! It's so moist and flavorful. I love the combination of spices and the crunchy seeds.
RJ Abdullah Shahi
[email protected]I made this cake for a Victorian tea party and it was a hit! Everyone loved it. The cake is so moist and flavorful, and the spices give it a wonderful warm flavor.
Moni Emam
[email protected]This seed cake is a delightful treat! It is moist and flavorful, with a perfect balance of spices. I followed the recipe exactly and it turned out beautifully. I will definitely be making this again.