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 milk 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 (firstname.lastname@example.org)
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