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Seed Cake
Ingredients
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175 gram (6 ounce) butter or margarine, softened
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175 gram (6 ounce) caster sugar
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3 medium eggs, beaten
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225 gram (8 ounce) plain flour and 1 1/2 tsp baking powder sifted together
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4 tablespoons milk
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50 gram (2 ounce) candied peel
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2 teaspoon Caraway Seeds
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Blanched whole almonds, to decorate
Key Products
Instructions
- 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
- 2 Grease and line an 18cm (7") round deep cake tin. Cream the butter with the sugar until pale, beat in the eggs, one at a time, adding a little flour if necessary.
- 3 Stir in the remaining flour, milk, candied peel and Caraway Seeds. Transfer the mixture to the prepared tin and place the almonds on top for decoration.
- 4 Bake in the centre of the oven for 1¼ - 1½ hours or until firm to the touch and lightly browned. Allow to cool slightly before removing from the tin.
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