Medieval Seed Cake

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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.