A Rich Seed Cake, called the Nun’s Cake

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take four Pounds of your finest Flour, and three Pounds of double refin’d Sugar beaten and sifted mix them together, and dry them by the Fire till you prepare your other Materials; take four Pounds of Butter, beat it with your Hand till it is soft like Cream, then beat thirty-five Eggs, leave out Sixteen Whites, and strain off your Eggs from the Treds, and beat them and the Butter together till all appears like Butter. Put in four or five Spoonfuls of Rose or Orange-flower Water, and beat again; then take your Flour and Sugar, with six Ounces of Carraway Seeds, and strew it in by Degrees, beating it up all the Time for two Hours together. You may put in as much Tincture of Cinnamon or Ambergrease as you please, butter your Hoop, and let it stand three Hours in a moderate Oven. You must observe always in beating of Butter to do it with a cool Hand, and beat it always one Way in a deep Earthen Dish.