Seed Cake

Have all ingredients ready before starting. All ingredients should be at about 75 degrees F. This recipe, as written, has listed ingredients throughout the preparation process.

Ingredients
4 cups cake flour, sifted before measuring
1/2 teaspoon salt
4 teaspoons double acting baking powder
1/2 teaspoon mace
1-1/2 cups butter
3 cups sugar
8 eggs
1 cup milk
2 teaspoons vanilla
2 teaspoons caraway seed
1/3 cup shave citron
1 teaspoon grated lemon rind
2 tablespoons brandy or 8 drops rose water1 cup milk
2 teaspoons vanilla
2 teaspoons caraway seed
1/3 cup shave citron
1 teaspoon grated lemon rind
2 tablespoons brandy or 8 drops rose water

Resift cake flour with the following:

1/2 teaspoon salt
4 teaspoons double acting baking powder
1/2 teaspoon mace

Cream very well:

1-1/2 cups butter
3 cups sugar

Add 3 cups sugar and continue creaming until light.

8 eggs

Add 1 egg at a time and continue beating well after each addition. Now add the flour mixture, alternatively with:

1 cup milk
2 teaspoons vanilla
2 teaspoons caraway seed
1/3 cup shave citron
1 teaspoon grated lemon rind
2 tablespoons brandy or 8 drops rose water

Stir only until thoroughly blended. Be careful not to overstir.

Bake in 2 loaf pans. Prepare pans by lining each with parchment paper. Let the paper stick out for easy removal of the loaves. Bake for one hour.

According to Madeleine Pelner Cosman, author of Fabulous Feasts (Medieval Cookery and Ceremony), 1978, lightly toasted seed cake is traditionally served with Wassail at Yule.

The first time I enjoyed this recipe, my friend Arthen baked it to go with my Maryland Yuletide Wassail.

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