Thursday, 18 October 2012

Reviving Seed Cake

Grandma’s Seed Cake 
I’ve revived Grandma Abson’s Seed Cake recipe for the Friends of Clifton Park Museum to enjoy for their talk this month.  This cake seems to have been out of fashion for some time so it’s a great pleasure to see everyone enjoying it and no objections to the taste of Caraway Seed.

The origins of Seed Cake go back well before Grandma’s baking to the 16th century and it is said it was baked to celebrate the end of the sowing of spring wheat as well as harvest time in the autumn. Whatever the season, it fits the bill perfectly. Try it with a glass of Madeira or sherry or Yorkshire Tea

Seed Cake
2 eggs
4 oz /100g butter
4 oz /100g sugar
A little milk
6 oz /150g Self Raising flour or 6 oz/150g plain flour with 1 tsp baking powder
2 tsps caraway seed
50g ground almonds
Beat the butter and sugar to a cream. Stir in the caraway seeds. Beat the eggs and fold into the creamed mixture. Sift the flour (with the baking powder if used) and stir in the mixture with the ground almonds. Add the milk. Mix all together. Place in a loaf tin or a small round cake tin lined with greaseproof paper. Bake in a warm oven for about 1 hour. (325F, Mark 3, 170 C) 
Seed Cake ready to bake

Grandma’s tip : You can use any ‘seed’ – such as crushed anise, cardamom or coriander but the most popular is caraway. Sprinkle the top with demerera sugar before baking to give a crisp topping. 
All fired up on the Range at Clifton Park Museum
The Museum boasts a wonderful restored black leaded range and the Friends bake on it from time to time to show how food was cooked in times past. Have you got an old recipe to bring back into fashion? Send it to grandmaabson@gmail.com Let's revive those family recipes!  



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