Mrs Beeton's Victorian Seed Cake a Very Good Seed Cake
Transport your taste buds back to the charm of Victorian England with *Mrs Beeton’s Victorian Seed Cake: A Very Good Seed Cake*. This timeless recipe captures the heart of classic British baking, blending buttery richness with the warm, aromatic flavors of caraway seeds and a hint of freshly grated nutmeg. Perfectly moist and subtly spiced, this traditional seed cake is a true testament to the comfort and simplicity of 19th-century desserts. With just a few pantry staples and a leisurely bake time, you’ll create a cake that’s as delightful with a cup of afternoon tea as it is served simply on its own. Whether you’re a history lover or a baking enthusiast, this recipe offers a delicious slice of the past that's ideal for 12 servings of indulgent nostalgia.
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Ingredients
- 225 grams unsalted butter
- 225 grams caster sugar
- 4 large eggs
- 340 grams self-raising flour
- 2 teaspoons caraway seeds
- 0.5 teaspoons grated nutmeg
- 2 tablespoons milk
Directions
Step 1
Preheat your oven to 160°C (320°F) or 140°C (284°F) for fan-assisted ovens. Grease a 20 cm (8-inch) round cake tin and line the base with baking parchment.
Step 2
In a large bowl, cream the butter and caster sugar together until pale and fluffy using a hand or stand mixer.
Step 3
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture begins to curdle, add a tablespoon of the flour to stabilize it.
Step 4
Sift in the self-raising flour, and gently fold it into the mixture using a spatula or large spoon. Be careful not to overmix.
Step 5
Stir in the caraway seeds and freshly grated nutmeg to evenly distribute them throughout the batter.
Step 6
Add the milk and mix until you have a smooth, slightly thick batter.
Step 7
Spoon the mixture into the prepared cake tin and level the surface with the back of a spoon or spatula.
Step 8
Bake in the preheated oven for 80-90 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Step 9
Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 10
Serve the cake sliced, either on its own or with a cup of tea, to enjoy the authentic Victorian flavor.
Nutrition Facts
| Serving size | (1025.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4080.7 |
| Total Fat 217.7g | 0% |
| Saturated Fat 119.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1244.9mg | 0% |
| Sodium 3048.8mg | 0% |
| Total Carbohydrate 490.4g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 228.3g | |
| Protein 61.8g | 0% |
| Vitamin D 177.0IU | 0% |
| Calcium 285.8mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 811.5mg | 0% |
Source of Calories