2 Seed Cakes

From: John Rodakowski whyme@u.washington.edu

Date: Tue, 17 Aug 1993 22:35:36 -0700 (PDT)

Plain Seed Cake:
	1 cup flour
	0.5 tsp baking powder
	pinch of salt
	0.5 cup butter
	0.5 cup sugar
	3 tsp caraway seed
	1 egg, beaten
Sift together the flour, baking powder and a pinch of salt.  Cut in the
butter until the mixture resembles fine bread crumbs.  Add sugar, caraway
seed and mix thouroughly.  Make a well in the center and add the beaten
egg and mix slowly.  Pour in sufficient milk to bind it all together to
make a stiff dropping consistency.  Pour into a greased and floured cake
or loaf pan.  Bake at 375 for 30 min.

Rich Seed Cake:
	1 cup butter
	1 cup granulated sugar
	2 beaten egggs
	1 tsp caraway seed
	1/3 cup candied orange peel
	pinch of nutmeg
	1 cup flour
	0.5 tsp baking powder
	0.25 cup brandy OR
	0.25 light cream
Cream together butter and sugar.  Gradually add the beaten eggs and a
little flour at the same time to prevent curdling.  Mix in the caraway
seed, candied peel and a pinch of nutmeg.  Carefully incorporate the rest
of the flour sifted with the baking powder.  A little brandy can be added
as liquid, but this is optional.  Milk or light cream may be
substituted.  The cake will keep longer with the brandy.  Bake 1 hour at
400 degrees.

	I've only made the first recipe, and can't vouch for the second. 
With the first, I've made it with only half the butter, and it turned out
fine, not as rich though.
John Rodakowski (whyme@u.washington.edu)


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