Seed cake was a real favorite during Victorian times. It was a must have on most tea tables and remained very popular until the first half of the 20th century. It then fell out of favor as being too old fashioned.
This cake is lovely, thinly sliced and served with a nice hot cup of tea. You couldn’t get a more traditional treat.
It is very important that the butter and sugar are well creamed together, the flour is carefully folded in without over-mixing, and that it is not over-baked.
Ingredients:
¾ cup butter, softened
2 Tbs. extra fine sugar
3 large eggs, beaten
3 tsp caraway seeds
1-1/2 cups plus 1 Tbs. all-purpose flour, sifted
1 tsp baking powder
pinch salt
½ tsp. ground nutmeg
3 Tbs. milk
Directions:
Preheat the oven to 350˚F. Butter and line loaf tin with parchment paper. Set aside.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Sift together the flour and baking powder. Stir in the salt, nutmeg, seeds and milk. Mix well to combine evenly. Scrape into the prepared baking tin.
Bake the cake on the center rack of the oven for 45 mins. to 1 hour, or until well risen, golden brown, firm to the touch and a toothpick inserted in the center comes out clean.
Allow to cool completely in the tin. Store in an airtight container. Cut it into slices to serve.
Wrap the cake in foil and freeze for up to three months