Aunt Dimity's Seed Cake
Makes one cake
Preheat oven to 350 degrees Fahrenheit.
Grease and line a 6-inch-round, 3-inch-deep cake pan.
(A soufflé dish will work.)
8 tablespoons softened butter (1 stick)
2/3 cup sugar
2 teaspoons caraway seeds
2 large eggs, beaten
1 1/4 cups unbleached flour
3 tablespoons cornstarch
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
In a large mixing bowl, cream the butter and the sugar, then work in the caraway seeds.
Beat in the eggs a little at a time. In a separate bowl, stir together remaining ingredients,
then fold them into the mixture with a large spoon. Spread mixture in the cake pan.
Bake for 1 hour and 15 minutes or until toothpick inserted into cake comes out clean.
Allow the cake to cool for a few minutes in the cake pan, then carefully turn it out onto
a wire rack to cool completely.
Preheat oven to 350 degrees Fahrenheit.
Grease and line a 6-inch-round, 3-inch-deep cake pan.
(A soufflé dish will work.)
8 tablespoons softened butter (1 stick)
2/3 cup sugar
2 teaspoons caraway seeds
2 large eggs, beaten
1 1/4 cups unbleached flour
3 tablespoons cornstarch
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
In a large mixing bowl, cream the butter and the sugar, then work in the caraway seeds.
Beat in the eggs a little at a time. In a separate bowl, stir together remaining ingredients,
then fold them into the mixture with a large spoon. Spread mixture in the cake pan.
Bake for 1 hour and 15 minutes or until toothpick inserted into cake comes out clean.
Allow the cake to cool for a few minutes in the cake pan, then carefully turn it out onto
a wire rack to cool completely.
