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Seed Cake Supreme Recipe
|Currants juice||125 Milliliter (1/2 Cup, Juice Of 1/2 Orange)|
|Whole wheat pastry flour||550 Milliliter (2 1/4 Cups)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Poppy seeds||15 Milliliter (1 Tablespoon)|
|Caraway seeds||15 Milliliter (1 Tablespoon)|
|Finely grated lemon rind||15 Milliliter (1 Tablespoon)|
|Eggs||2 , beaten|
|Buttermilk||250 Milliliter (1 Cup)|
|Honey||60 Milliliter (1/4 Cup)|
|Corn oil||60 Milliliter (1/4 Cup)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 2154 Calories from Fat 751
% Daily Value*
Total Fat 85 g130.2%
Saturated Fat 8.7 g43.5%
Trans Fat 0.2 g
Cholesterol 423 mg
Sodium 1435.6 mg59.8%
Total Carbohydrates 297 g99.1%
Dietary Fiber 46.5 g185.9%
Sugars 66.7 g
Protein 55 g109.2%
Vitamin A 11% Vitamin C 38.2%
Calcium 112.6% Iron 88%
*Based on a 2000 Calorie diet
To hasten the process, you might simmer them in the orange juice over a low flame.
In a large mixing bowl, combine the dry ingredients, including lemon rind.
In a separate bowl, add the soaked currants to the eggs, and beat in the remaining items.
Stir the egg mixture into the dry ingredients until combined.
Place batter in a lightly oiled 8 1/2 X 4 1/2-inch (22 X 11-cm) bread pan.
Bake in a preheated 350° F, (175° C.) oven about 45 minutes, until a cake tester or toothpick comes out clean.