Seed Cake

Seed Cake

  • Pre-heat the oven to 170°C, 325°F, Gas Mark 3.

  • Grease and line an 18cm (7") round deep cake tin. Cream the butter with the sugar until pale, beat in the eggs, one at a time, adding a little flour if necessary.

  • Stir in the remaining flour, milk, candied peel and Caraway Seeds. Transfer the mixture to the prepared tin and place the almonds on top for decoration.

  • Bake in the centre of the oven for 1¼ - 1½ hours or until firm to the touch and lightly browned. Allow to cool slightly before removing from the tin.

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