1279. PLAIN SEED CAKE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Spread the dough out on the pastry-slab, then add the whole of the above-named ingredients, work them well together with the hands, so as thoroughly to incorporate them with the dough: the eggs should be added two at a time.
  2. When the paste is ready, put it into a plain mould (previously spread with butter), and set it to rise in a warm place.
  3. As soon as the fermentation has taken place in a satisfactory manner, the cake should be immediately put into the oven and baked of a light colour.
  4. When done, serve it cold for luncheon, or otherwise.
Original Text
1279. PLAIN SEED CAKE. INGREDIENTS :—One quarter of dough, six eggs, eight ounces of sugar, eight ounces of butter, half an ounce of carraway-seeds and a tea-spoonful of salt. Spread the dough out on the pastry-slab, then add the whole of the above-named ingredients, work them well together with the hands, so as thoroughly to incorporate them with the dough: the eggs should be added two at a time. When the paste is ready, put it into a plain mould (previously spread with butter), and set it to rise in a warm place. As soon as the fermentation has taken place in a satisfactory manner, the cake should be immediately put into the oven and baked of a light colour. When done, serve it cold for luncheon, or otherwise. This kind of cake may be varied by introducing raisins, currants, or candied orange or lemon peel.
Notes
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