The Old Fashioned Seed Cake is a classic dessert that has its roots deep in history, representing a time when simple yet flavorful ingredients were transformed into delicious treats. This cake is a testament to traditional baking techniques and the use of wholesome components that have stood the test of time. With a rich history and a unique story, the Old Fashioned Seed Cake is more than just a dessert; it’s a connection to the culinary past.

The history of the Old Fashioned Seed Cake dates back several centuries, originating in the British Isles. Seed cakes have been enjoyed since the Middle Ages, when spices, seeds, and dried fruits were considered precious commodities brought from distant lands. The use of caraway seeds in this cake is particularly noteworthy, as these seeds were a popular flavoring agent in medieval cuisine.

Seed cakes gained popularity during the 18th and 19th centuries, becoming a staple at afternoon teas and social gatherings. They were often served with tea or wine and were a symbol of hospitality. The cakes were appreciated for their delicate flavors and the intriguing crunch of the seeds, creating a delightful contrast to the moist crumb of the cake.

The tradition of baking seed cakes was passed down through generations, evolving with changing tastes and culinary techniques. The Old Fashioned Seed Cake, as described in the provided recipe, captures the essence of this time-honored treat, preserving the flavors and techniques that have been cherished for centuries.

INGREDIENTS

• 2 cupfuls sugar
• 1-1/2 cupfuls Crisco (shortening)
• 1 teaspoonful salt
• 2 tablespoonfuls caraway seeds
• 4 cupfuls flour
• 12 eggs

INSTRUCTIONS

1. Preheat your oven to a moderately hot temperature.
2. Grease and line a loaf tin with Crisco and parchment paper.
3. In a large mixing bowl, cream the Crisco and sugar together until the mixture becomes light and fluffy.
4. Gradually add the eggs, one at a time, beating well after each addition. This process ensures a smooth and well-incorporated batter.
5. Sift the flour and salt into the mixing bowl with the creamy mixture. Gently fold the dry ingredients into the batter until just combined.
6. Add the caraway seeds to the batter and mix them in evenly. These seeds provide a distinctive flavor and texture to the cake.
7. Carefully pour the batter into the prepared loaf tin, smoothing the top with a spatula.
8. Place the tin in the preheated oven and bake for about one and a half hours or until a skewer inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and let it cool in the tin for a few minutes.
10. After the cake has cooled slightly, carefully transfer it to a wire rack to cool completely.
11. Once completely cooled, the Old Fashioned Seed Cake is ready to be sliced and enjoyed.

NOTE:

• This recipe yields a single large cake, perfect for sharing during gatherings or enjoying as a nostalgic treat. The caraway seeds add a distinct and delightful flavor to the cake, capturing the essence of history and tradition in each bite.