Mrs Beeton's Victorian Seed Cake A Very Good Seed Cake Recipe

Name: Mrs Beeton's Victorian Seed Cake A Very Good Seed Cake
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 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

Transport yourself to Victorian England with this delightful seed cake recipe, straight from Mrs. Beeton's cookbook! The warm, comforting flavors of caraway seeds mingle perfectly with a light sponge and subtle spices, creating a truly unforgettable treat. This recipe was a popular after-dinner digestive due to caraway's soothing properties. Elevate your cake with optional candied peel for extra moisture, just like Grandma used to make. This isn't just a cake; it's a piece of history, perfect for a cozy afternoon tea or a sophisticated dessert. Enjoy!

Prep Time 20 mins

Cook Time 130 mins

Calories 723.3 kcal

Protein 15g

Rating 4.0 (3 Reviews)

Mrs Beeton's Victorian Seed Cake A Very Good Seed Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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).