Seed Cake


Take one pound of fine flour, mix it with three ounces of rice cream (crème de riz) or ground rice, rub this through a sieve, and put it to warm; work one pound of good butter in a basin till quite white and like cream, add a pinch of ground cinnamon, the same of ground or grated nutmeg, and two ounces of caraway seeds; work into this one pound of castor sugar, add by degrees the raw yolks of nine eggs, and work together for about ten or twelve minutes; whip the whites of the nine eggs with a pinch of salt till quite stiff, and add this and the mixture of flour and rice to the other ingredients. Brush the moulds for the cake over with warm butter, paper them, and butter this over; put in the mixture, and bake in a moderate oven for about one hour. If the paper is kept on these cakes when turned out of the mould, and they are put in a box, they will keep well. The above quantity is sufficient for three medium sized cakes.