Seed Cake Recipe
Seed Cake is a personal favorite! I love the flavors of this yummy cake. This is definitely a unique Seed Cake recipe. So what are you waiting for? Try it!
Ingredients
| Butter | 2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 9 Small | |
| Vanilla | 1 Teaspoon | |
| Mace | 1/2 Teaspoon | |
| Cake flour | 4 Cup (16 tbs), sifted | |
| Cream of tartar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Caraway seeds | 1/3 Cup (16 tbs) |
Directions
Preheat the oven to 350 degrees.
Line two 9 x 5 x 3 inch loaf pans with a double thickness of wax paper, allowing the paper to project an inch above the long sides for easy removal.
Cream the butter thoroughly.
Add the sugar slowly, beating thoroughly.
Continue beating for several minutes after all the sugar is added.
Add the eggs, one at a time, beating well after each.
Add the vanilla and mace.
Sift the cake flour together with the cream of tartar and salt.
Add the flour mixture gradually to the batter, folding gently until thoroughly blended.
Fold in the caraway seeds.
Pour the batter into the prepared pans and bake until golden, about one and one half hours.
Cool in the pans ten minutes; finish cooling on racks.
Line two 9 x 5 x 3 inch loaf pans with a double thickness of wax paper, allowing the paper to project an inch above the long sides for easy removal.
Cream the butter thoroughly.
Add the sugar slowly, beating thoroughly.
Continue beating for several minutes after all the sugar is added.
Add the eggs, one at a time, beating well after each.
Add the vanilla and mace.
Sift the cake flour together with the cream of tartar and salt.
Add the flour mixture gradually to the batter, folding gently until thoroughly blended.
Fold in the caraway seeds.
Pour the batter into the prepared pans and bake until golden, about one and one half hours.
Cool in the pans ten minutes; finish cooling on racks.
Chef
