Ingrédients pour Mrs Beeton's Victorian Seed Cake A Very Good Seed Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups all-purpose flour
- Caster Sugar
- 2 tablespoons caraway seeds
- 4 large eggs
- 2 tablespoons brandy (or milk)
- Ground Mace
- Nutmeg
- Candied Citrus Peel
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Comment préparer Mrs Beeton's Victorian Seed Cake A Very Good Seed Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake tin.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the caraway seeds and candied peel (if using).
- Gently fold in the brandy (or milk).
- Pour the batter into the prepared cake tin and bake for 130 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
117g
Fat
99g
Carbs
19g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy European Finger Food Heirloom Historical Holiday Event Kid Friendly Picnic Romantic Vegetarian Cakes English Scottish Eggs Dietary Welsh Oamc Freezer Make Ahead Taste Mood Sweet To Go Number Of Servings Presentation Served Cold 4 Hours Or Less
