Mrs Beeton's Victorian Seed Cake - a Very Good Seed Cake

Name: Mrs Beeton's Victorian Seed Cake - a Very Good Seed Cake
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 1 Large Seed Cake, 12 serving(s)
Ingredients: 450 g butter; 450 g flour; 350 g caster sugar; 2 tablespoons caraway seeds; 6 eggs, whisked; 200 ml brandy or 200 ml madeira wine; ground mace; grated nutmeg, to taste; 50 g chopped candied citrus peel (optional)

Submitted by French Tart

"Yes, this IS a very good seed cake, but that's not my title, but how this recipe is listed in Mrs Beeton's cookbook of Household Management! I love seed cake, the aniseed flavours of the caraway seeds marry so well with the light sponge and subtle spices. You can also add optional chopped candied peel as my grandmother used to - it makes the cake moister. For your interest, I have posted the recipe as it orginally appeared, at the end of the modern adaptation. Seed cake was very popular during the Victorian era, it was often taken as a "Digestive" after a heavy meal or before retiring to bed, as caraway seeds are known for their soothing and digestive qualities. You can omit the brandy if you wish, and add milk in its place."

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photo by French Tart

Ready In:: 2hrs 10mins
Ingredients:: 9
Yields:: 1 Large Seed Cake
Serves:: 12

ingredients

450 g butter
450 g flour
350 g caster sugar
2 tablespoons caraway seeds
6 eggs, whisked
200 ml brandy or 200 ml madeira wine
ground mace
grated nutmeg, to taste
50 g chopped candied citrus peel (optional)

directions

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.

Questions & Replies

Wondering how you came up with a "wineglassful" being 200mL? My research suggests it is more likely 60-75mLs, which is a considerable difference

Lisa Y.

Reviews

Plain or self raising flour ? My cake comes out so close textured. Thoughts anyone ?

Mr_Chas
Oh thank you French Tart for bringing back a lot of memories. My mother (who has been dead for many years) loved seed cake and hers were similar to your first recipe. Even when she was in a home for special care I use to bring her one on special occasions. Certainly not a very well known cake out of England and Ireland.

waynejohn1234
I absolutely enjoy making these kinds of recipes & followed it right on down, even using a small amount of candied orange peel that I'd made up during the end-of-year holidays, along with apricot brandy (the only kind I had on hand)! A very nice change from frosted, sweet desserts! Thanks so much for sharing it! [Tagged, made & reviewed for the VIP player in the Vegetarian/Vegan Recipe Swap 18]

Sydney Mike

RECIPE SUBMITTED BY

French Tart

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