Seed Cake. No. 5. Scotch. (Dundee.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Yield: 2.0 cakes
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

11/2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
11/4 lbs. best flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lbs. best loaf sugar ↝ Sugar, NFS [Sugars and honey]
1 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1/2 lb. lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1/4 lb. citron candied
1 oz. carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]

Instructions (6)

Cream the butter.
Add the sugar and flour.
Add the eggs, which must be well beaten up one at a time, and added very gradually till all are in.
Lastly, add the peel cut in small pieces and 1 oz. carraway seeds.
Bake in a buttered tin in a slow oven.
Do not cut this cake too fresh.

Original Text

Seed Cake. No. 5. Scotch. (Dundee.)
1½ eggs, 1¼ lbs. best flour, ½ lbs. best loaf sugar, 1 lb. butter, ½ lb. orange peel, ½ lb. lemon peel, ¼ lb. citron candied (these quantities will do for 2 cakes).
Cream the butter, then add the sugar and flour, then the eggs, which must be well beaten up one at a time, and added very gradually till all are in. 
Lastly, add the peel cut in small pieces and 1 oz. carraway seeds. Bake in a buttered tin in a slow oven.
Do not cut this cake too fresh.

Notes

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