Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Northamptonshire Seed Cake




Source of Recipe


Recipezaar


Recipe Introduction


recipe by MarieAlice

A plain cake flavoured with nutmeg and caraway seeds which was traditionally served at sheep shearing time.
16 servings



List of Ingredients




8 ounces butter
8 ounces caster sugar
4 eggs
8 ounces flour
1/2 teaspoon baking powder
1 teaspoon ground nutmeg
1 ounce caraway seeds


Recipe



Set the oven to 350ºF or mark 4.
Cream the butter and sugar together in a bowl until light and fluffy.
Place the eggs in a bowl set over a saucepan of hot water and whisk until fluffy, then whisk into the butter mixture.
Sift the flour and baking powder together and fold into the mixture, together with the nutmeg.
Add the caraway seeds and combine well.
Turn into a greased and lined 8 inch round cake tin and smooth over the top.
Bake for 1 1/2 to 2 hours, covering the top with a piece of kitchen foil if it appears to be browning too quickly.
Cool in the tin for 5 minutes, then turn out onto a wire rack.