Whether preparing for an Unexpected Party or simply wanting to reawaken bygone traditions, this seed cake from The Hobbit is your go-to recipe.
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
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 white.
Stir in 3 tbsp of caraway seeds and ¼ cup of candied peel.
Butter a round pan, scoop mixture into a 7″ round cake pan and bake in ‘a quick oven’ (pre-heated oven, ~200C/400F).
When a wooden skewer is pushed into the middle and comes out clean, the cake is done (45 minutes to 1 hour)
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