Mrs Beetons Victorian Seed Cake A Very Good Seed Cake Recipes

MRS BEETON'S VICTORIAN SEED CAKE - A VERY GOOD SEED CAKE

Steps:

• Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7" (18cm) to 8" (20cm) round cake tin.
• Cream the butter with the sugar and then sift in the flour.
• Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well).
• Stir in the whisked eggs and the brandy.
• Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps.
• Pour the mixture into a tin lined with buttered paper.
• Bake it for 1½ to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown.
• ORIGINAL RECIPE:.
• A VERY GOOD SEED-CAKE.
• 1776. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
• Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
• Time - 1-1/2 to 2 hours.
• Average cost, 2s. 6d.
• Seasonable at any time.

VICTORIAN SEED CAKE

Steps:

• Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well.
• Preheat oven to 350ºF. Grease and flour a Bundt pan or 10-inch tube pan.
• Cream the butter and gradually add 1 1/4 cups of the sugar.
• Beat in the zests and the poppy seeds.
• Add the egg yolks, one at a time, beating well after each addition.
• Continue beating for about 5 minutes, until the mixture if very light and creamy.
• In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry.
• Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition.
• Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly.
• Pour batter carefully into the prepared pan.
• Bake one hour, or until a toothpick comes out clean when tested in the center.
• Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly.
• Immediately after removing cake from the oven, pierce the top all over with a thin skewer.
• Pour the citrus syrup all over the top to cover completely.
• Cool cake in the pan to allow syrup to be absorbed completely.
• Remove cake from pan and serve.