Recipe for Seed Cake

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During the 1800s, this cake was extremely popular. In fact, Charlotte Brontë describes Jane Eyre and her childhood friend Helen Burns eating seed cake in Miss Temple's room in her popular novel: Jane Eyre!

Ingredients:

  • 450g butter at room temperature
  • 450g plain flour
  • 350g sugar
  • 20g caraway seeds
  • 6 whisked eggs
  • 200ml milk
  • grated nutmeg to taste
  • ground mace to taste
Equipment:
  • Scales
  • Whisk
  • Measuring Jug
  • Large Cake Tin
  • Grease Proof Paper
  • Wooden Spoon
  • Mixing Bowl
  • Grater
  • Wire Cooling Rack
WASH YOUR HANDS FOR HYGIENE PURPOSES!!!

Method:
  1. Preheat the oven to 170°C.
  2. Grease the baking tin and/or lay greaseproof paper on the bottom to prevent the cake from sticking.
  3. Using the wooden spoon, cream the butter and sugar together until light and fluffy in a mixing bowl.
  4. Stir in the plain flour.
  5. Add the seeds, nut meg and mace to the mixture.
  6. Into another bowl, break the eggs and whisk together.
  7. Gradually adding the whisked eggs, mix the concoction until there are no longer any eggs left.
  8. Pour in the milk.
  9. Mix for five minutes, ensuring that everything is well stirred in.
  10. Bake for 1 and half to 2 hours until golden brown. Stick a skewer in and if it comes out clean, then it is done.
  11. Tease out gently.
  12. Leave to cool.
  13. Eat!!! 

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