Recipes > Desserts > Cakes > Caraway Cakes > Seed Cake. No. 1

Seed Cake. No. 1


  • 3 pounds of butter
  • 2 pounds of fine sugar sifted
  • 18 eggs
  • 3 pounds of the finest flour, well dried and sifted
  • 1 1/2 ounces of caraway seeds
  • 1 nutmeg
  • a little mace


Heat a wooden bowl, and work in the butter with your hands, till it is as thin as cream; then work in by degrees the sugar, and the eggs well beaten, leaving out four of the whites; put the eggs in by degrees. Take the flour mixed with the caraway seeds, nutmeg, and mace; put them in the flour as you did the sugar, and beat it well up with your hands; put it in your hoop; and it will take two hours' baking. You may add sweetmeats if you like. The dough must be made by the fire, and kept constantly worked with the hands to mix it well together. If you have sweetmeats, put half a pound of citron, a quarter of a pound of lemon-peel, and put the dough lightly into the hoop, just before you send it to the oven, without smoothing it at top, for that makes it heavy.


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The Lady's Own Cookery Book (1844).

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