To make a fine Seed or Saffron Cake

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a quarter of a Peck of fine Flour, a Pound and half of Butter, three Ounces of Carraway Seeds, six Eggs beat well, a quarter of an Ounce of Cloves and Mace beat together very fine, a Pennyworth of Cinnamon, beat a Pound of Sugar, a Pennyworth of Rose-water, a Pennyworth of Saffron, a Pint and half of Yeast, a Quart of Milk, mix it all together lightly with your Hands thus; first boil your Milk and Butter, then skim off the Butter, and mix it with your Flour, and a little of the Milk, stir the Yeast into the rest and strain it; mix it with the Flour, put in your Seed and Spice, Rose-water, Tincture of Saffron, and Sugar, and Eggs, beat it all up well with your Hands lightly, and bake it in a Hoop or Pan; but be sure to butter the Pan well. It will take an Hour and half in a quick Oven; you may leave out the Seed if you chuse it, and I think it rather better without it; but that you must do as you like.