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SEED CAKE
Seed Cake is a very traditional cake and goes way back in British history. It was very popular in Victorian England, and are present in many good cookery books of that era.
Recipe from Warne’s Model Cookery and Housekeeping Book (1868)
Cook Time:
55 Minutes
Serves:
12
Ability:
Easy
Ingredients:
175g White Granulated Sugar
225g Plain Flour
175g Unsalted Butter
60g Currants
1tsp Baking Powder
3 Eggs, beaten
½ tsp Allspice
1 tsp Cinnamon
1 tsp Ginger
Equipment:
Mixing Bowl
Electric Whisk
Wooden Spoon
Loaf Tin
Sieve
Parchment
Directions:
-
Preheat oven to 180c
-
Line a loaf tin with parchment
-
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift together the flour and baking powder.
-
Stir in the spices currents. Mix well to combine evenly.
-
Spoon batter into a tin.
-
Bake cake for approximately 45 minutes
-
Test the cake is fully cooked by inserted toothpick comes out clean.
-
Allow to cool completely in the tin.
-
This cake is best served with tea or coffee.
Video Tutorial Here
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