Welcome

Hello and Welcome. My intent is to show how to prepare “elegant” dishes at home and enjoy a little up-scale dining, that doesn’t always require buying the “Top of the line”.

You won’t find any Casseroles, Squash, South West or Mexican here; I tend to stick with New England, European and Chinese food groups as I enjoy them most.

As I have High blood pressure and high Cholesterol, I do not use any salt nor consume any beef or beef products.

My recipes are designed for two adults with an accompanying dish (I hate the word "side" it relegates an otherwise wonderful experience to nothingness). Typically my recipes take 1-1/2 hours or less from start to table (not counting marinating). So with that, let’s get to it.

Thursday, November 11, 2010

Medieval Seed Cake

Click to Enlarge   .
Strange name, it is actually a type of bread that hails from the Middle Ages and the recipe is adapted from the 17th Century cook book “Book of Cookrye and The English Huswife”.

Many years ago we were invited to a party where the theme was the Medieval times and each guest was to bring a “dish” appropriate to the time period. Well with research this gem was discovered. We made it, it was a hit and has been a staple in our home ever since.

INGREDIENTS:

2-½ cups all-purpose flour
1/4 pound (1 stick) butter
1 Tbsp butter
1 tsp double acting baking powder
3/4 cup sugar
Pinch of salt
1 egg
1 tbs. caraway seed
3/4 cups milk

PREPARATION:

Preheat oven to 350 deg.

Coat the sides and bottom of an 8 in. round cake pan with 1 Tbsp of softened butter and set aside.

Sift together the flour, baking powder and salt in a small bowl and set aside.

In a large bowl, cream ¼ pound of softened butter and sugar together by mashing and beating them against the sides of the bowl with a large spoon until they are light and fluffy. Beat in the caraway seeds followed by the egg. Add the flour mixture ½ a cup at a time alternating with 1/3 of the milk; beating by hand (not power) well each time ‘till all the flour mix and milk have been beaten in and the mixture is smooth. Transfer the batter to the prepared pan, smoothing the top with a spatula.

BAKING:

Bake in middle of oven at 350° F for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest for 5 min. in the pan then turn it out on a cake rack to cool completely.

Turn it right side up and center on a round “Bread Board” appropriate to the time and serve uncut with an old fashioned bread knife.

4 comments:

  1. How did it taste?

    ReplyDelete
  2. Excellent! We have enjoyed it for about 40 years.

    ReplyDelete
  3. Replies
    1. It has the consistency of bread with a hint of the caraway seeds, on the sweet side.

      Delete

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