After Aunt Dimity Down Under, it seemed only right to pay a special tribute to Ruth and Louise Pym in Aunt Dimity and the Family Tree. I could think of no better way to salute them than with seed cake--a treat they savored during their very first appearance in the series. I also like the idea of recipes connecting people, and seed cake links Aunt Dimity to Aunt Augusta to Deirdre Donovan to Lori Shepherd to the Pym sisters, and now, to you! I suggest serving the slices slightly warm and spread with real butter. Real seed cake deserves real butter.
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.
Reprinted from AUNT DIMITY & THE FAMILY TREE by Nancy Atherton by permission of Penguin Books, a member of Penguin Putnam, Inc. Copyright 2010 by Nancy T. Atherton. All rights reserved. This excerpt, or any parts thereof, may not be reproduced in any form without permission.