Even if you are not in the habit of having tea every afternoon, this is a great cake for anytime. Not fancy, no frosting, just good.
English Seed Cake
Makes 1 6-inch cake
print recipe
Preheat oven to 350 degrees F. Grease and line a 6-inch round, 3-inch-deep cake pan. (A souffle dish will work.)
8 tablespoons softened butter (1 stick)
2/3 cup sugar
2 teaspoons caraway seed
2 large eggs
1 1/4 cups unbleached flour
3 tablespoons cornstarch
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
In a large mixing bowl, cream the butter and sugar, then work in the caraway seeds. Beat in the eggs a little at a time. In a separate bowl, stir together remaining ingredients, then fold them into the mixture with a large spoon. Spread mixture in the cake pan. Bake for 1 hour and 15 minutes or until toothpick inserted into cake comes out clean. Allow the cake to cool for a few minutes in the cake pan, then carefully turn it out onto a wire rack to cool completely.
Lets see what Miz Helen at Country Cottage has on Full Plate Thursday
Tuesday, June 14, 2011
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doesn't everyone have afternoon tea?I remember my grandmas recipe for this cake,,its an oldie,, thankyou for posting this,
ReplyDeletei never heard of this before but it sure sounds good!
ReplyDeleteHi Bev,
ReplyDeleteMy friend used to make this cake and she moved away before I could get the recipe. I am so happy to have this recipe, it is a delicious cake. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Miz Helen