Seedcake has gone a bit out of fashion. A pity, as its origins can be traced back, at least, to the 16th century in Britain and was traditionally made for feast days and other special social gatherings. So, who’s up for a seedcake revival?
Here’s a recipe – heavy on eggs and butter – but makes a very rich and tasty cake. The ‘Grandma’ in this story was kin to Mary Hanson Moore, author of ‘A Yorkshire Cookbook’. So good old grandma. What would we do without her?
- 1lb (450g) butter
- 1lb (450g) caster sugar
- 9 eggs
- 1lb (450g) plain flour
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 2 oz (50g) caraway seeds
- Cream the butter and sugar until very fluffy
- Beat the eggs in a bowl over hot water, then whisk into the creamed mixture
- Sift the flour with the spices and fold into the creamed mix
- Add the caraway seeds, mix in
- Put into a greased and lined round cake tin and bake in a moderate oven (350F/mark 4 gas/180C) for 2 hours.
Source: Mary Hanson Moore. A Yorkshire Cookbook (1980). David & Charles.