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Old Fashioned Seed Cake Recipe
|All purpose flour||2 Cup (32 tbs), sifted|
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Caraway seeds||2 Teaspoon|
|Eggs||6 , separated|
|Caraway comfits/Lump sugar||1 Teaspoon, crushed|
Serving size: Complete recipe
Calories 3856 Calories from Fat 1909
% Daily Value*
Total Fat 217 g333.4%
Saturated Fat 125.6 g628.2%
Trans Fat 0 g
Cholesterol 1752.7 mg584.2%
Sodium 936.1 mg39%
Total Carbohydrates 403 g134.4%
Dietary Fiber 10.8 g43.2%
Sugars 203.5 g
Protein 68 g135.3%
Vitamin A 142.4% Vitamin C 3.6%
Calcium 32.4% Iron 104.6%
*Based on a 2000 Calorie diet
Work butter until creamy, then gradually work in the sugar until mixture looks and feels fluffy.
Stir in caraway seeds and beat in egg yolks, one at a time, beating hard after each addition.
Add flour and brandy, alternately, and fold in the stiffly beaten egg whites, gently but thoroughly.
Spoon batter into a greased and lightly floured 9 inch tube pan.
Sprinkle caraway comfits or coarsely crushed lump sugar on top.
Bake in a preheated 350° oven for 1 hour or until cake pulls away from sides of pan.
Cool in pan about 10 minutes, then turn out onto cake rack, and cool completely.
A day or two of mellowing, with the cake tightly wrapped, develops the delicious caraway flavor.