Seed Cake, Family, made from
Dougtl. — No. 1. Take a quartern of dough
left from making bread. If procured from the
baker's, set it in a basin, covered with a cloth,
before the fire to rise. Best half a pound of
butter✪ Seed Buns or drip]Ding to cream ; work this into
the dough, and add three-quarters of a pound
of moist sugar, an ounce of caraway-seeds, and
a well-beaten egg. Knead the dough well;
put it into one large or two moderate-sized
buttered baking-tins, let it stand before the fire
to rise, and bake in a well-heated oven. Time,
about two houi's for one cake. Probable cost,
if made with di-ipping, about 4d. per pound.
No. 2. Take a quartern of dough. Spread it
out on a pastry-board, and slice half a pound of
lard, butter, or dripping over it. Sprinkle
on it a heaped tea-spoonful of baking powder,
add eight oimces of moist sugar, two ounces of
caraway- seeds, and two ounces of finely-shred
candied peel. Knead the dough till the in-
gredients are thoroughly blended. Set it
before the fire to rise for a short time, put it
into greased tins, and bake in a well-heated
oven. Time to bake, one to two hours, ac-
cording to the size of the cakes. No. 3. Take
a quartern of dough. Spread it on a floured
pastry-board, slice half a pound of fresh butter
upon it, and work this in, together with a
tea- spoonful of salt, half an oimce of caraway-
seeds, half a pound of good moist sugar, and
six eggs put in singly. When the ingre-
dients are thoroughly blended, put the dough
into two or more well-buttered tins, and place
them before the fire for a short time. When
the dough is light, put the cakes in a weU-heated
oven, and bake until they are done enough.
No. 4. Put two i^ounds of flour into a bowl,
and mix with it half a tea-spoonful of salt,
eight ounces of powdered sugar, two table-
spoonfuls of caraway-seeds, and a quarter of a
pint of fresh yeast. Knead the dough tho-
roughly, and work into it half a pound of
butter which has been dissolved in half a pint
of milk. Throw a cloth over the bowl, and set
it in a warm place to rise. Pour it into a
buttered mould, and bake in a well-heated
oven. Spices may be added to these cakes, if
liked. Time to bake, about one hour.
Seed Cake, Irish {see Irish Seed Cake).
Seed Cake, Rich.. — Take a pound and a
quarter of flour, well dried, one pound of butter,
one pound of povmded and sifted loaf sugar,
eight eggs, and two ounces of caraway-seeds,
one grated nutmeg, and its weight in cinnamon✪ Seed Cake, Rich.
Beat the butter to a cream, put in the sugar,
beat the whites of the eggs and the yolks
separately, then mix them with the butter
and sugar. Beat in the flour, spice, and seed,
a short time before placing it in the oven.
Bake in a quick oven. Time, two hours to
bake.
Page 1753 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Seed Cake, Family, made from Dougtl. — No. 1. Take a quartern of dough left from making bread. If procured from the baker's, set it in a basin, covered with a cloth, before the fire to rise. Best half a pound of butter or dripping to cream ; work this into the dough, and add three-quarters of a pound of moist sugar, an ounce of caraway-seeds, andd a well-beaten egg. Knead the dough well; put it into one large or two moderate-sized buttered baking-tins, let it stand before the fire to rise, and bake in a well-heated oven. Time, about two hours for one cake. Probable cost, if made with dripping, about 4d. per pound. No. 2. Take a quartern of dough. Spread it out on a pastry-board, and slice half a pound of lard, butter, or dripping over it. Sprinkle on it a heaped tea-spoonful of baking powder, add eight ounces of moist sugar, two ounces of caraway- seeds, and two ounces of finely-shred candied peel. Knead the dough till the ingredients are thoroughly blended. Set it before the fire to rise for a short time, put it into greased tins, and bake in a well-heated oven. Time to bake, one to two hours, according to the size of the cakes. No. 3. Take a quartern of dough. Spread it on a floured pastry-board, slice half a pound of fresh butter upon it, and work this in, together with a tea- spoonful of salt, half an ounce of caraway-seeds, half a pound of good moist sugar, and six eggs put in singly. When the ingredients are thoroughly blended, put the dough into two or more well-buttered tins, and place them before the fire for a short time. When the dough is light, put the cakes in a well-heated oven, and bake until they are done enough.
No. 4. Put two i^ounds of flour into a bowl, and mix with it half a tea-spoonful of salt, eight ounces of powdered sugar, two tablespoonfuls of caraway-seeds, and a quarter of a pint of fresh yeast. Knead the dough thoroughly, and work into it half a pound of butter which has been dissolved in half a pint of milk. Throw a cloth over the bowl, and set it in a warm place to rise. Pour it into a buttered mould, and bake in a well-heated oven. Spices may be added to these cakes, if liked. Time to bake, about one hour.
Seed Cake, Irish {see Irish Seed Cake).
Seed Cake, Rich.. — Take a pound and a quarter of flour, well dried, one pound of butter, one pound of pounded and sifted loaf sugar, eight eggs, and two ounces of caraway-seeds, one grated nutmeg, and its weight in cinnamon. Beat the butter to a cream, put in the sugar, beat the whites of the eggs and the yolks separately, then mix them with the butter and sugar. Beat in the flour, spice, and seed, a short time before placing it in the oven. Bake in a quick oven. Time, two hours to bake.
Records on this page
Seed BunsSeed Cake, FamilySeed Cake, Rich