Seed Cakes Caraway Seed Cookies Recipes

Steps:

• 1. Preheat oven to 350°F (180°C). Grease two 7" or 8" round cake pans, line the bottoms with a parchment circle, and then grease the parchment.
• 2. Beat the eggs in a medium bowl with a whisk. In a large bowl or stand mixer, cream the butter and sugar together until mixture is pale and fluffy. Gradually beat in the eggs a little at a time. When all the egg, sugar and butter have been mixed well, whisk in the caraway seeds, mace, and nutmeg. Then lightly add in the flour. Finally, stir in the brandy.
• 3. Add just enough milk to loosen the mixture and give the cake batter a good consistency - it should drop, not pour, off a spoon. Mine only took 2 tablespoons. Spoon the batter into the prepared cake pans. Level off the surface with a spatula or back of a spoon. Sprinkle the demerara sugar all over the tops to make a nice sweet crust.
• 4. Bake cakes in the center of the oven for about 35 to 40 minutes, or until a tester comes out clean and dry. Cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. The cake keeps well when wrapped tightly in foil or parchment and kept in an airtight tin. This cake is not traditionally stacked or frosted; you just have 2 round Seed Cakes that can be sliced for Tea.
• 5. NOTE: Caraway is a type of seed common to both cake and biscuit recipes of the Medieval and Tudor periods; and the English usage of the term Caraway dates back to at least A.D. 1440.

Steps:

• Beat eggs until light, then gradually mix in sugar, half of the caraway seed (2 t), and cream.
• Sift flour together with baking powder and salt, and mix into egg mixture to form dough.
• Chill dough, then toss on a floured board, and roll one-half inch thick.
• Sprinkle with the rest of the caraway seed (2t) and roll to one-fourth inch thick.
• Shape cookies with a small round cutter, first dipped in flour.
• Bake on a buttered sheet.
• Fannie Farmer's cookbook doesn't provide baking temperature and time, so your guess is as good as mine. I'm going to try 350 or 375 for 8-14 minutes. If you get good results, share your tips in the comments.

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
• Sift together flour, salt, and baking powder.
• Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
• Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

Steps:

• 1. Line cookie sheets with parchment paper.
• 2. Sift the flour and salt into a mixing bowl. With a pastry cutter, cut butter pieces into dry ingredients until it resembles breadcrumbs. Stir in the sugar, lemon juice and lemon zest.
• 3. Add the egg and the Caraway Seeds or Poppy Seeds into dough. Knead dough and bring together to form a soft dough.
• 4. On a lightly floured surface, roll out the cookie dough thinly and then cut out rounds (about 36). You can flour a rim of a glass and cut the pieces if you don't have a circular cookie or biscuit cutter.
• 5. Transfer the cookies to the cookie sheets, brush lightly with a beaten egg and sprinkle with raw sugar. Optional but it does provide a crunch and sweetness.
• 6. Bake in a preheated oven at 325 degrees for 10-15 minutes, until cookies are crisp and lightly golden in color. Cool and enjoy!

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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well. , Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350F degrees.
• Grease and line a 7-inch round cake pan with parchment paper.
• Cream butter and sugar together until very soft and light. Beat eggs and gradually add into creamed butter mixture, beating constantly.
• Sift flour and baking powder together; add almonds (if using) and caraway seed.
• Add gradually into creamed mixture, beating constantly.
• Turn mixture into prepared pan.
• Scatter a few more caraway seeds on top.
• Bake for 50 to 60 minutes.
• Turn out of baking pan, remove paper and cool on a wire rack.
• This cake keeps well in airtight container.

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
• Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
• Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.