Victorian Seed Cake
Seed Cake is discussed at length in Agatha Christie's novel, At Bertram's Hotel, as well as other older English novels. It is flavored with caraway seed, and has a slightly anise or licorice flavor to it. Adjust the amount of caraway seeds to suit your taste, beginning with the smaller amount if you are trying it for the first time.
4 largeeggs, beaten
1 c(8 oz) butter, softened
1 1/8 c(8 oz) fine granulated sugar
1-3 Tbspwhole caraway seeds
1/2 tspground mace
1/2 tspground nutmeg
2 1/4 c(11.5 oz) self-rising flour
4 Tbspdemerara (natural raw) sugar
How to Make Victorian Seed Cake
- Beat the eggs in a medium bowl with a whisk. In a large bowl or stand mixer, cream the butter and sugar together until mixture is pale and fluffy. Gradually beat in the eggs a little at a time. When all the egg, sugar and butter have been mixed well, whisk in the caraway seeds, mace, and nutmeg. Then lightly add in the flour. Finally, stir in the brandy.
- Add just enough milk to loosen the mixture and give the cake batter a good consistency - it should drop, not pour, off a spoon. Mine only took 2 tablespoons. Spoon the batter into the prepared cake pans. Level off the surface with a spatula or back of a spoon. Sprinkle the demerara sugar all over the tops to make a nice sweet crust.
- Bake cakes in the center of the oven for about 35 to 40 minutes, or until a tester comes out clean and dry. Cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. The cake keeps well when wrapped tightly in foil or parchment and kept in an airtight tin. This cake is not traditionally stacked or frosted; you just have 2 round Seed Cakes that can be sliced for Tea.