Seed Cake

Lucie G. Nicoll The English Cookery Book (London: Faber and Faber, 1936)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • 1 lb flour
  • ½ lb butter
  • 2 level tablespoonfuls caraway seeds
  • pinch of salt
  • 1 teaspoonful baking powder
  • ½ lb sugar
  • 4 eggs

Beat the butter to a cream, then add the yolks of the eggs with sugar. Beat together for a few minutes. Add salt and baking powder. Last of all stir in the stiffly-beaten whites of eggs and bake in a moderate oven about 1 ¼ hours.