Description: An old-fashioned rich cake with a surprisingly spicy, refreshing taste.
Submitted by: Jemima on 2003-02-25 05:25:12
Serves: 8
Prep Time: 20 minutes
Difficulty: Easy
Ingredients
1/2 cup butter2/3 cup sugar
2 eggs
1 1/4 cups flour
1 Tablespoon caraway seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 Tablespoons corn starch
1/4 teaspoon baking powder
Instructions
Cream the butter and sugar together. Beat in the eggs. Beat in the dry ingredients.Pour into a greased and parchment-lined 7" round cake pan. Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted near the middle comes out clean.
Cool for 10 minutes then invert onto a serving plate. Serve warm with powdered sugar sprinkled over it, or serve at room temperature.
6 Comments
Very good! The carraway seed add a good taste to this cake. I tryed cooking them in a muffin tin and they did very well. I’m thinking of using this as a base fore “the Perfect Confection” , a project a friend and I are working on
I love this recipe! I have used it for a few years now.
This is the classic English seed-cake recipe as would have been enjoyed by the Tolkien children, and which English children, including me, expected their grandmothers to make. The caraway seeds are the key.
Thankyou!*kisses forehead* I’ve been looking for a seed cake recipe for ages and this looks great!
[…] It would be tricky to have a Hobbit party without Bilbo’s favorite snack! Seed Cakes. Here is the recipe we used. […]
[…] more adventurous, you can also try any number of Hobbit recipes available online—my favorite is Belledonna Took’s Seed Cake. It’s got the right balance of spice and sweetness, sure to please Hobbits anywhere. For a little […]