Unleavened seed cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 2 | cups | Sugar |
| 4 | Eggs | |
| ½ | cup | Milk |
| OR 2 Tbsp sweetened condensed milk diluted | ||
| With 6 Tbsp water | ||
| ½ | teaspoon | Salt |
| ½ | cup | Chopped nuts |
| 1 | teaspoon | Vanilla |
| OR 1 tsp almond flavoring | ||
| ⅛ | teaspoon | Mace |
| 1 | teaspoon | Caraway seed |
| ½ | cup | Chopped candied orange peel |
| 3 | cups | Flour |
Directions
Cream butter and sugar, add well beaten egg yolks and milk. Add flavoring and mace. Sift flour, measure, and sift with salt. Add caraway seed, candied orange peel, and nuts to first mixture. Beat thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled loaf pan. Bake in slow oven (350 F) about 1 hour. Florence Taft Eaton, Concord, MA.