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Stir in the whisked eggs and the brandy. Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps. Pour the mixture into a tin lined with buttered paper. Bake it for 1½ to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown. A VERY GOOD SEED-CAKE. 1776.
Seed cake is actually a very traditional cake which goes way back in British history. 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.
Mode – Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours.
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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