Rich Seed Cake

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a pound of flour well dried ↝ Flour, 00 [Cereal Grains and Pasta]
a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pound of loaf sugar beat and sifted ↝ Sugar, NFS [Sugars and honey]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two ounces of carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
one nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
its weight of cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Instructions (9)

beat your butter to a cream
put in your sugar
beat the whites of your eggs half an hour
mix them with your sugar and butter
beat the yolks half an hour
put to it the whites
beat in your flour, spices, and seeds, a little before it goes to the oven
put it in the hoop and bake it two hours in a quick oven
let it stand two hours

Original Text

To make a rich Seed Cake.
TAKE a pound of flour well dried, a pound of butter, a pound of loaf sugar beat and sifted, eight eggs, two ounces of carraway seeds, one nutmeg grated, and its weight of cinnamon; first beat your butter to a cream, then put in your sugar, beat the whites of your eggs half an hour, mix them with your sugar and butter, then beat the yolks half an hour, put to it the whites, beat in your flour, spices, and seeds, a little before it goes to the oven; put it in the hoop and bake it two hours in a quick oven, and let it stand two hours.—It will take two hours beating.

Notes

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