Friday, April 22, 2011

Foodie Fridays: Seed Cake

By The Aesthete Cooks

According to an old saying, the best sweetener for tea is scandal, and in any Miss Marple novel a proper afternoon tea is an essential daily ritual.  Tempting treats are usually available as well, including scones, sandwiches, and delectable cakes.  In several instances, the cake of choice is Seed Cake, a rich butter cake flavored with caraway seeds.  This delicacy is not so widely known these days, especially in the United States, and I think that is a shame.  The following recipe is one of several posted by The Aesthete Cooks in honor of the Miss Marple mystery series.  I think it is time to reread one of these wonderful novels, accompanied by a slice of seed cake and a nice cup of tea!

Seed Cake

8 oz. (2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 eggs
3 T. caraway seeds
2 cups flour
2 tsp. baking powder
1/4 tsp. salt

Cream butter with sugar.  Beat in eggs one at a time.  Sift together dry ingredients and gently fold into butter mixture.  Pour batter into greased 8-inch round cake pan which has been lined on the bottom with greased wax or parchment paper.  Bake at 375 degrees for one hour.  Cool in pan for a few minutes, then turn out, remove paper, and cool completely on rack.
           

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