- Recipes Home
- Interest Groups
Seed Cake Recipe
|Sweet butter||1 Pound (2 Cups)|
|Sugar||2 Cup (32 tbs)|
|Sifted cake flour||4 Cup (64 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Caraway seeds||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 7553 Calories from Fat 3777
% Daily Value*
Total Fat 429 g660.6%
Saturated Fat 248.3 g1241.6%
Trans Fat 0 g
Cholesterol 2878.7 mg959.6%
Sodium 1676.2 mg69.8%
Total Carbohydrates 837 g279.1%
Dietary Fiber 39.4 g157.7%
Sugars 406.1 g
Protein 117 g234.9%
Vitamin A 276.8% Vitamin C 28.9%
Calcium 98% Iron 324.5%
*Based on a 2000 Calorie diet
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.