A traditional E?iglish cake, Seed Cake should be cut into thick finger shapes and served with tea or coffee. If you v)ish, a less rich cake may be made by increasing the quantity of flour TO 12 ounces and the baking powder TO 3 teaspoons.
8 oz. plus
1 teaspoon butter, softened
8 oz. castor sugar
8 oz. flour
2 teaspoons baking powder
5 eggs, separated grated rind of
1 large lemon
1 tablespoon caraway seeds
Preheat the oven to moderate 350 r’F (Gas Mark 4, 180°C). Grease a 2-pound loaf tin with the teaspoon of butter and set aside. tea or coffee.
In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is soft and fluffy. Sift the flour and baking powder into a medium-sized mixing bowl.
Beat the egg yolks, one at a time, into the butter mixture, adding a tablespoon of the flour mixture with each yolk. Stir in the lemon rind and caraway seeds. Using a large metal spoon, fold the remaining flour into the batter until the ingredients are thoroughly combined.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With the metal spoon, fold the egg whites into the flour mixture until the mixture is well blended.
Spoon the batter into the prepared loaf tin, smoothing the top with the back of the spoon. Place the tin in the centre of the oven. Bake the cake for 1 hour. Cover the top of the cake with aluminium foil and continue baking for a further 25 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and allow to cool for 10 minutes. Turn the cake out on to a wire rack to cool completely before serving.