Mrs Beetons Baking Recipes Revisited
A Very Good Seed Cake
450g (1lb) Butter
450g (1lb) Flour
340g (12oz) Caster Sugar
20g (ľoz) Caraway Seeds
6 Eggs
1 glass Brandy
Ground Mace and Grated Nutmeg, to taste
Cream the butter and sift in the flour.
Add the sugar, mace, nutmeg and caraway seeds and mix together well.
Stir in the whisked eggs and the brandy.
Beat the cake again for 10 minutes.
Put it into a tin lined with buttered paper.
Bake it for 1˝ to 2 hours.
This cake would be equally nice made with currants and omitting the caraway seeds.
Time: 1˝ to 2 hours.
Seasonable at any time.
A VERY GOOD SEED-CAKE
1776. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
Time - 1-1/2 to 2 hours.
Average cost, 2s. 6d.
Seasonable at any time.
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