Preparation info
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Appears in
Real Irish Food

By David Bowers

Published 2014

  • About

I always associate Seedcake with my mother’s hometown of Ballina, in County Mayo, where my mother’s Auntie Martina would have one wrapped up in the pantry, doling out a slice now and then with a wink. It’s a rich pound cake with so much caraway in it the first slice will make you blink. Once you surrender to the overwhelming note of caraway, however, it’s soothing and aromatic, a memorable taste in the buttery crumb of the cake. Seedcake is so potent it’s meant to be cut in small slices, ab