Rich caraway seed cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1 | cup | Granulated sugar |
| 2 | Beaten egggs | |
| 1 | teaspoon | Caraway seed |
| ⅓ | cup | Candied orange peel |
| 1 | pinch | Nutmeg |
| 1 | cup | Flour |
| ½ | teaspoon | Baking powder |
| ¼ | cup | Brandy or light cream |
Directions
From: John Rodakowski <whyme@...> Date: Tue, 17 Aug 1993 22:35:36 -0700 (PDT) Cream together butter and sugar. Gradually add the beaten eggs and a little flour at the same time to prevent curdling. Mix in the caraway seed, candied peel and a pinch of nutmeg. Carefully incorporate the rest of the flour sifted with the baking powder. A little brandy can be added as liquid, but this is optional. Milk or light cream may be substituted. The cake will keep longer with the brandy. Bake 1 hour at 400 degrees.
I've only made the first recipe, and can't vouch for the second. With the first, I've made it with only half the butter, and it turned out fine, not as rich though.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .