White Funeral Cakes Seedcakes Recipes

Steps:

• Sift two cups of the flour with the baking soda and set aside.
• Cream the butter and sugar together in a bowl. Add the nutmeg and caraway seeds.
• Add the milk alternately with the two cups of flour mixed with the soda, stirring together gently. Gradually sift in the remaining flour and work it in to form a soft dough. Cover and refrigerate at least two hours, preferably overnight.
• Preheat oven to 325 degrees.
• Roll dough one-quarter inch thick on a lightly floured board and cut into shapes about three inches in diameter. Place on an ungreased baking sheet. Bake about 20 minutes, until the cakes are firm and turning golden on the bottom. The scraps may be rerolled, cut and baked.

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

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.