Northamptonshire Seed Cake |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 16 |
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A plain cake flavoured with nutmeg and caraway seeds which was traditionally served at sheep shearing time. Ingredients:
8 ounces butter |
8 ounces caster sugar |
4 eggs |
8 ounces flour |
1/2 teaspoon baking powder |
1 teaspoon ground nutmeg |
1 ounce caraway seed |
Directions:
1. Set the oven to 350ºF or mark 4.
2. Cream the butter and sugar together in a bowl until light and fluffy.
3. Place the eggs in a bowl set over a saucepan of hot water and whisk until fluffy, then whisk into the butter mixture.
4. Sift the flour and baking powder together and fold into the mixture, together with the nutmeg.
5. Add the caraway seeds and combine well.
6. Turn into a greased and lined 8 inch round cake tin and smooth over the top.
7. Bake for 1 1/2 to 2 hours, covering the top with a piece of kitchen foil if it appears to be browning too quickly.
8. Cool in the tin for 5 minutes, then turn out onto a wire rack.
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