Seed Cake Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Irish whiskey | 2 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1/2 Teaspoon | |
| Caraway seeds | 1 1/4 Teaspoon | |
| Extra caraway seeds for dusting on top | ||
Directions
Cream the butter and the sugar together until white and fluffy.
Add the eggs, one at a time, with a dust of the flour.
Beat well after the addition of each egg.
Sift the flour with the baking powder and fold gently into the egg mixture with the caraway seeds.
Add the whiskey and pour the mixture into an 8 inch cake pan that has been lined with wax paper.
Scatter some caraway seeds on top.
Bake at 375° for 1 hour.
Reduce the heat toward the end of the baking time.
Add the eggs, one at a time, with a dust of the flour.
Beat well after the addition of each egg.
Sift the flour with the baking powder and fold gently into the egg mixture with the caraway seeds.
Add the whiskey and pour the mixture into an 8 inch cake pan that has been lined with wax paper.
Scatter some caraway seeds on top.
Bake at 375° for 1 hour.
Reduce the heat toward the end of the baking time.
Chef
