Thursday, 18 October 2012
Sowing the Seeds
Grandma’s Seed Cake
I’ve revived Grandma Abson’s Seed Cake recipe for the Friends of Clifton Park Museum to enjoy for their monthly star talk. This cake seems to have been out of fashion for some time so it’s a delight to see everyone enjoying it. 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.
All fired up on the Range at Clifton Park Museum
The origins of Seed Cake go back well before Grandma’s baking to the 16th century and it is said to have been made 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 good old Yorkshire Tea!
GRANDMA ABSON’S SEED CAKE
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 lined with greaseproof paper. Bake in a warm oven for about 1 hour.” (325F, Mark 3, 170 C)
Grandma’s tip : You can use any ‘seed’ – such as crushed anise, cardamom or coriander but the most popular is ‘caraway’.
P.S. Have you got an old recipe to bring back into fashion? Post it here or send it to me email@example.com and share those family recipes around.