Seed Cake
Seed Cake
Spring greetings from days gone by!
Country:
Ireland
To:
Coffee time
Preparation:
90 min
Quantity:
1 cake
Introduction
About the Seed Cake
In a world where sugar was still a luxury item and exotic spices were worth their weight in gold, seed cake had a firm place on tables across Ireland and Great Britain. And although we would describe it as a simple cake today, it is one of the oldest surviving forms of English-Irish festive cake.
Thomas Dawson’s The Good Huswifes Jewell from 1596 describes a cake with caraway seeds, prepared with butter, eggs, and flour. Within a few years, the recipe became so popular that it appeared in numerous handwritten recipe books of wealthy households, such as that of Lady Ann Fanshawe (1625-1680), who still referred to it as »Caraway Cake.« Here, it also served as a status symbol, as only wealthy families could afford the precious ingredients.
Traditionally, the cake was served in spring, when the long winter finally gave way to warmer weather. This is hardly surprising, as the choice of ingredients reflects the symbolic meaning of spring: caraway was considered a sign of fertility and renewal in the Middle Ages.
Over the centuries, this cake underwent numerous changes. In the 18th century, for example, lighter versions became popular instead of the formerly heavy and doughy cake, which were made fluffier by adding baking soda or baking powder. In The Art of Cookery Made Plain and Easy from 1747, we even find a recipe that was refined with rose water and nutmeg.
In Ireland, however, seed cake remained more rustic, and even today, only the basic ingredients are usually used. This fits in well with the rural areas where it is traditionally served with a glass of whiskey or a cup of tea. And even if it may have gone out of fashion, its delicate, slightly tart taste still tells of a time when every baked good was a small celebration and every ingredient a little treasure.
Introduction
About the Seed Cake
In a world where sugar was still a luxury item and exotic spices were worth their weight in gold, seed cake had a firm place on tables across Ireland and Great Britain. And although we would describe it as a simple cake today, it is one of the oldest surviving forms of English-Irish festive cake.
Thomas Dawson’s The Good Huswifes Jewell from 1596 describes a cake with caraway seeds, prepared with butter, eggs, and flour. Within a few years, the recipe became so popular that it appeared in numerous handwritten recipe books of wealthy households, such as that of Lady Ann Fanshawe (1625-1680), who still referred to it as »Caraway Cake.« Here, it also served as a status symbol, as only wealthy families could afford the precious ingredients.
Traditionally, the cake was served in spring, when the long winter finally gave way to warmer weather. This is hardly surprising, as the choice of ingredients reflects the symbolic meaning of spring: caraway was considered a sign of fertility and renewal in the Middle Ages.
Over the centuries, this cake underwent numerous changes. In the 18th century, for example, lighter versions became popular instead of the formerly heavy and doughy cake, which were made fluffier by adding baking soda or baking powder. In The Art of Cookery Made Plain and Easy from 1747, we even find a recipe that was refined with rose water and nutmeg.
In Ireland, however, seed cake remained more rustic, and even today, only the basic ingredients are usually used. This fits in well with the rural areas where it is traditionally served with a glass of whiskey or a cup of tea. And even if it may have gone out of fashion, its delicate, slightly tart taste still tells of a time when every baked good was a small celebration and every ingredient a little treasure.
Ingredients for a classic recipe (based on historical recipes)
- 250 g soft butter
- 200 g sugar
- 4 eggs
- 300 g flour
- 1 tsp baking powder
- 2 tbsp caraway seeds (lightly roasted)
- 1 pinch of salt
- 2 tbsp milk
- Optional: 1 tsp rose water or orange zest
Step-by-step instructions
Step 1
Cream the butter and sugar until light and fluffy. Stir in the eggs one at a time.
Step 2
Mix the flour, baking powder, salt, and caraway seeds, then fold into the butter mixture alternately with the milk. Optionally, add rose water or orange zest.
Step 3
Pour into a greased loaf pan and bake at 170°C for approx. 50–60 minutes (test with a wooden skewer!).
Allow to cool and serve sliced, ideally with tea or a glass of sherry.
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