Seed Cake Supreme Recipe
Ingredients
| Orange juice | 1/2 Cup (16 tbs) | |
| Whole wheat pastry flour | 2 1/4 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Poppy seeds | 1 Tablespoon | |
| Caraway seeds | 1 Tablespoon | |
| Lemon, rind | 1 Tablespoon, finely grated | |
| Eggs | 2 , beaten | |
| Buttermilk | 1 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Corn oil | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon |
Directions
Begin this cake at least an hour-and-a-half before you plan to bake it, as you must soak the currants in the orange juice until they begin to get plump.
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.
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.
Chef
