Seed cake is flavored with caraway seeds, which are much lighter than the fruit usually added to cakes. For this reason, it was the first large rich cake to use eggs instead of yeast as its raising agent.
By the 18th century it had become a general tea-table favourite, and it remained so throughout Queen Victoria's reign. Its distinctive flavour marries well with tea - or even with a sweet wine.
Preparation time: 15 minutes
Cooking time: about an hour
Preheat oven to 350F
4 oz. butter
4 oz. caster sugar
2 eggs, beaten
6 oz. self-raising flour
1 oz. mixed chopped peel [candied fruit]
1 heaped teaspoon caraway seeds (very fresh - not stale)
1 tablespoon warm water
Cream together the butter and sugar. Add the beaten egg, a little at a time, beating well. Stir in the flour, peel and caraway seeds, Mix well, then stir in the water. Spoon into a greased and lined cake tin (6-7" in diameter). I use a fluted tin, which makes for a very pretty tea cake. If you like, sprinkle a few extra caraway seeds on top. Bake in the preheated oven for about an hour.
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