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
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