Caraway Cake
A cake similar to Currant Cake, but with caraway seeds.
Ingredients
- 1 cupful Butter (Originally butter.)
- 1 cupful Sugar
- 4 eggs Eggs
- 1 teaspoonful Baking powder (Originally Royal Baking Powder.)
- 1 pint Flour
- 2 tablespoonfuls Caraway seeds (Substituted for currants.)
- 2 teaspoonfuls Cinnamon extract (Originally Royal Extract of Cinnamon.)
- 1 teaspoonful Lemon extract (Originally Royal Extract Lemon.)
Instructions
- 1Rub the butter and sugar to a white, light cream.
- 2Add the eggs, one at a time, beating a few minutes between each.
- 3Add the flour sifted with the baking powder, the caraway seeds, and the extracts. Mix into a medium batter.
- 4Bake in paper lined cake tin for 50 minutes in a moderate oven. Preheat oven to 350°F (175°C).
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A rich and aromatic Parsi-style fruit cake loaded with dried currants, candied citrus peel, and warm spices like nutmeg and mace. This historical recipe uses a classic pound cake method, relying on fourteen eggs and vigorous beating to create a dense, buttery crumb perfumed with rose water and brandy. Perfect for tea time or special celebrations, it offers a delightful balance of sweet fruit and savory spice.
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These classic caraway seed cookies offer a delightful blend of buttery richness and aromatic spices, perfect for a comforting treat. The combination of caraway seeds and mace creates a unique flavor profile that's both savory and subtly sweet. These cookies are ideal for enjoying with a cup of tea or coffee, offering a satisfyingly crisp texture.