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Scrape into a paper-lined loaf tin (20cm x 9cm x 7cm measured across the base) with a rubber spatula and bake for an hour at 160C/gas mark 3. Cast aside all thoughts of generosity or the more the merrier. A pleasing seed cake is about how few seeds you add rather than how many. A pinch or two is all you need to flavour an entire cake.
Sift together flour, salt, and baking powder. Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan. Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
DIRECTIONS Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7″ (18cm) to 8″ (20cm) round cake tin. Cream the butter with the sugar and then sift in the flour. Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well). Stir in the whisked eggs and the brandy.
It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era. This traditional British cake is flavoured with caraway or other flavourful seeds.
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