“Come along in, and have some tea!” he managed to say after taking a deep breath.
‘A little beer would suit me better, if it is all the same to you, my good sir,” said Balin with the white beard. “But I don’t mind some
cake – seed-cake, if you have any.”
“Lots!” Bilbo found himself answering, to his surprise; and he found himself scuttling off, too, to the cellar to fill a pint beer-mug, and then to a pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel.
-The Hobbit- Chapter 1, An Unexpected Party, J.R.R. Tolkien
This Hobbit seed cake recipe was created by deciphering and reducing from ‘English Housewifery Exemplified; In above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery’ by Elizabeth Moxon (printed in 1764) and can be found at http://www.gutenberg.org/ebooks/10072
- 2 egg whites
- 5 egg yolks
- 250g of butter
- ¼ tsp of rose water
- one shot of brandy
- ¼ of a lemon rind
- 1 ¾ cups of all purpose flour
- ¾ cup of white sugar
- 3 tbsp of caraway seeds
- ¼ cup of candied peel
- Take 2 egg whites and 5 egg yolks and beat them together in a mixer.
- Mix in 250g of butter, ¼ tsp of rose water, and one shot of brandy.
- Grate in ¼ of a lemon rind and sift in 1 ¾ cups of all purpose flour, and ¾ cup
- of white sugar.
- Set your mixer on medium speed for 5-10 minutes until the mixture is fluffy and whiter.
- Stir in 3 tbsp of caraway seeds and ¼ cup of candied peel.
- Butter a round pan, scoop cake mixture in and bake in ‘a quick oven’.
- This is a pre-heated oven, usually about ~200oC/ 390-400oF.
- If using fan forced, reduce the heat by 10 degrees.
- When a wooden skewer is pushed into the middle and comes out clean, the cake is done.