Victorian Seed Cake

Name: Victorian Seed Cake
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: • 150g butter, softened; • 150g caster sugar; • 1 teaspoon vanilla extract; • 3 large eggs, beaten; • 115g self-raising flour; • 115g plain flour; • A little milk to mix; • 1 tablespoon caraway seeds; • 75g mixed candied peel

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Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 12

Author : Karen Burns-Booth

mrs beeton seed cake nannys seed cake

Ingredients

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Instructions

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Step 2

Pre-heat oven to 180C/350F/Gas mark 4 and grease and line a 900g (2lb) loaf tin with butter and baking paper.

Step 5

Cream the butter and sugar together with the vanilla extract until light and fluffy, and then gradually add the eggs and a spoonful of flour, beating well between each addition.

Step 8

Add the remaining flour and a little milk to make a soft dropping consistency. Add the caraway seeds and mixed peel and mix well.

Step 11

Spoon the mixture into the prepared cake tin and bake for 1 to 1 ¼ hours, until golden brown and well risen. Check after 1hr.

Step 14

Allow to cool on the tin for a few minutes before turning out on to a wire rack to cool completely.

Step 17

Serve in slices, with a pot of tea or coffee.