My Good Friend Mr. McNair got me a few new cookbooks for my birthday. Two of these were cute little English cookbooks, one called: Traditional Puddings the other is English Teatime Recipes (Traditonal Cakes from around the Shires)
They're both done with the cutest little water color paintings on each page & recipes with names like: Kentish Cob-nut Cake, Yorkshire Sticky Parkins. I was so tickled with these downright homey sounding little treats. So I finally got around to making one the other day. It's so easy you gotta try it. The combination of caraway seeds & freshly ground nutmeg was just too good. Here's the recipe if you wanna try it. It says:
"A plain cake flavored with nutmeg & caraway seeds, traditionally served at sheep shearing time."
Northamptonshire Seed Cake:
- 8 oz butter (it's 230 g. of butter but one 200g block is fine. 1 cup)
- 8 oz sugar (about 1 cup, but it's waaaay to much so I cut it down to 1/2 a cup)
- 4 eggs
- 8 oz flour (230 g. flour, or 2 cups of flour)
- 1/2 tsp baking powder
- 1 tsp ground nutmeg
- 2 tsp caraway seeds
Set oven to 350F (180c) Grease a 8 inch round cake tin. Cream butter & sugar & butter in a bowl till light & fluffy. Place eggs in a bowl & set over a saucepan of hot water & whisk until fluffy, whisk into the butter mixture. Sift the flour, b. powder together & nutmeg & fold into the egg/butter mixture. Add caraway seeds & combine well. Turn into the prepared tin & smooth over the top. Bake for 1 1/2 hr covering the top with a piece of kitchen foil if it appears to be browning too quickly. Cool in the tin for 5 minutes then turn out onto a wire rack.