Seed Cake is a traditional English cake made to celebrate the end of Spring sowing of the crop.

INGREDIENTS

• 125 g butter
• 1/2 cup caster sugar
• 3 eggs, lightly beaten
• 1 1/4 cup self-raising flour
• 3 tsp caraway seeds
• 2 tsp milk

INSTRUCTIONS

1. Preheat oven to moderate 180°C. Brush base and sides of a deep 17cm round cake tin with oil or melted butter. Line base with baking paper. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.

2. Transfer mixture to a large bowl; use a metal spoon lo fold in sifted flour and caraway seeds alternately with milk.

3. Spoon into prepared tin, smooth surface. Bake for 50 minutes or until a skewer comes out clean when inserted in centre; leave cake in tin for 20 minutes before turning onto wire rack to cool. Serve plain or dust with icing sugar.

Storage Time – One week in an airtight container, or tip to three months in the freezer.

Download Printable Traditional English Seed Cake Recipe (PDF)

https://drive.google.com/open?id=1X7m7BtF5Y5D7oXiXWhTvJSge_x0_ey_p