Seed Cake

Name: Seed Cake
Cook time: 1 h 30 min
Ingredients: 120g unsalted butter, softened; 120g castor sugar; 4 whole eggs; 180g self-raising flour; 50g ground almonds; 50g mixed peel, finely chopped; 1 1/2 tbsp milk; 2 tsp caraway seeds

Brigitte Hafner

October 19, 2011

Time:1-2 hours

This is a very old recipe. Caraway may seem unusual in a cake; however, it was once very popular, and it has a lovely savoury aniseed flavour. Serve just-cooled with a sprinkle of sugar or lemon icing.

Ingredients

120g unsalted butter, softened
120g castor sugar
4 whole eggs
180g self-raising flour
50g ground almonds
50g mixed peel, finely chopped
1 1/2 tbsp milk
2 tsp caraway seeds

Method

Pre-heat oven to 160C.
Beat the butter and sugar until pale and creamy. Gradually add the eggs and flour, a little at a time, until they are fully incorporated. Fold in the remaining ingredients and spoon into a greased and lined 15-centimetre round tin.
Bake for 45 minutes or until lightly golden on top and a skewer comes out clean when inserted in the middle.
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