Best 5 Victorian Seed Cake Recipes
In the realm of Victorian gastronomy, the seed cake stands as a testament to the era's love for rich, flavorful confections. This delectable treat, often served at celebratory gatherings, captivates with its dense, moist crumb studded with a symphony of seeds. While there exists a multitude of seed cake recipes, each boasting unique characteristics, they all share a common thread: a burst of nutty, earthy flavors and aromas that transport you back in time. Prepare to embark on a culinary journey through history as we explore the diverse recipes featured in this article, ranging from the traditional Victorian seed cake replete with currants and caraway seeds to the more contemporary takes infused with modern culinary flair.
Here are our top 5 tried and tested recipes!
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.
MRS BEETON'S VICTORIAN SEED CAKE - A VERY GOOD SEED CAKE
Yes, this IS a very good seed cake, but that's not my title, but how this recipe is listed in Mrs Beeton's cookbook of Household Management! I love seed cake, the aniseed flavours of the caraway seeds marry so well with the light sponge and subtle spices. You can also add optional chopped candied peel as my grandmother used to - it makes the cake moister. For your interest, I have posted the recipe as it orginally appeared, at the end of the modern adaptation. Seed cake was very popular during the Victorian era, it was often taken as a "Digestive" after a heavy meal or before retiring to bed, as caraway seeds are known for their soothing and digestive qualities. You can omit the brandy if you wish, and add milk in its place.
Provided by French Tart
Categories Dessert
Time 2h10m
Yield 1 Large Seed Cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7" (18cm) to 8" (20cm) round cake tin.
- Cream the butter with the sugar and then sift in the flour.
- Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well).
- Stir in the whisked eggs and the brandy.
- Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps.
- Pour the mixture into a tin lined with buttered paper.
- Bake it for 1½ to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown.
- ORIGINAL RECIPE:.
- A VERY GOOD SEED-CAKE.
- 1776. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
- Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
- Time - 1-1/2 to 2 hours.
- Average cost, 2s. 6d.
- Seasonable at any time.
Nutrition Facts : Calories 723.3, Fat 33.1, SaturatedFat 20, Cholesterol 173.1, Sodium 303.4, Carbohydrate 58.5, Fiber 1.4, Sugar 29.3, Protein 7.5
CARAWAY SEED CAKE
Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds
Provided by Natasha Illingworth
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
- Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
- Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
ENGLISH CARAWAY CAKE
This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland English
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
- Sift together flour, salt, and baking powder.
- Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
- Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.9 g, Cholesterol 47 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.9 g, Sodium 135.1 mg, Sugar 15.7 g
VICTORIAN SEED CAKE
This solid, satisfying cake was typical of a hearty Victorian tea. Fresh lavender makes a pretty and aromatic garnish
Provided by Lise in Indiana
Categories Dessert
Time 1h20m
Yield 14-16 serving(s)
Number Of Ingredients 14
Steps:
- Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well.
- Preheat oven to 350ºF. Grease and flour a Bundt pan or 10-inch tube pan.
- Cream the butter and gradually add 1 1/4 cups of the sugar.
- Beat in the zests and the poppy seeds.
- Add the egg yolks, one at a time, beating well after each addition.
- Continue beating for about 5 minutes, until the mixture if very light and creamy.
- In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry.
- Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition.
- Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly.
- Pour batter carefully into the prepared pan.
- Bake one hour, or until a toothpick comes out clean when tested in the center.
- Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly.
- Immediately after removing cake from the oven, pierce the top all over with a thin skewer.
- Pour the citrus syrup all over the top to cover completely.
- Cool cake in the pan to allow syrup to be absorbed completely.
- Remove cake from pan and serve.
Nutrition Facts : Calories 424.5, Fat 25.3, SaturatedFat 13.8, Cholesterol 174.4, Sodium 173.1, Carbohydrate 44.2, Fiber 0.9, Sugar 27.6, Protein 6.7
Tips:
- Mise en place: Before you start baking, measure and gather all of your ingredients and equipment. This will help you stay organized and avoid any mishaps.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your cake will taste. If possible, use organic or natural ingredients.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, resulting in a light and tender cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined: Overmixing can result in a tough, dense cake.
- Pour the batter into a greased and floured cake pan: This will help to prevent the cake from sticking to the pan.
- Bake the cake at the correct temperature and for the correct amount of time: Underbaking will result in a gooey cake, while overbaking will result in a dry, crumbly cake.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Victorian seed cake is a delicious and versatile cake that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With a little planning and effort, you can easily make this classic cake at home. So next time you are looking for a tasty and satisfying treat, give Victorian seed cake a try!
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