Caraway and Candied Peel Cakes

Ingredients

• 2 pounds (about 7 cups) All-purpose flour (Original quantity makes a large batch; can be halved for modern use)
• 1 pound (2 cups) Butter, softened (Should be at room temperature for easier mixing)
• 4 whole Large eggs
• 12 ounces (1½ cups) Granulated sugar, finely powdered (Can use superfine/caster sugar or pulse granulated sugar in food processor)
• 0.5 cup Candied citrus peel, sliced (Orange or lemon peel work well)
• 0.25 cup Caraway comfits or sugar-coated caraway seeds (Can substitute with plain caraway seeds if comfits unavailable)

Instructions

1. 1In a large bowl, rub the softened butter and finely powdered sugar into the flour using your hands until the mixture resembles coarse crumbs and is well combined.
2. 2Beat the eggs lightly, then add them to the flour mixture. Work the mixture with your hands until it forms a stiff paste or dough that holds together.
3. 3On a lightly floured surface, roll out the dough to a uniform thickness of half an inch (about 1.3 cm).
4. 4Cut the dough into square or round cakes using a cookie cutter or knife. Pinch up the edges of each cake to create a raised border about 1 inch high, forming a shallow well in the center.
5. 5Place slices of candied peel and caraway comfits on top of each cake. Press them down gently so that about half of each piece is embedded into the dough surface.
6. 6Preheat oven to 350°F (175°C). Transfer the shaped cakes to baking sheets, spacing them about 1 inch apart.
7. 7Bake in the preheated oven for 18-22 minutes, until the edges are lightly golden and the cakes are firm to the touch. The centers should remain pale.
8. 8Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.