IRISH SEED CAKE

Ingrediente

3/4 cup of room temp real butter

3/4 cup superfine sugar (Domino’s golden cane works well)

3 eggs - truly pastured if you can

1/2 tsp pure vanilla extract

2 cups all purpose flour

1/2 tsp baking powder

About 1 TBS milk, liquor, or water if needed

1 TBS caraway seeds (optional)*

Optional Glaze:

2 TBS honey

2 TBS Whiskey, or Brandy

Instrucțiuni

Method:

Preheat oven to 350°F.

Grease and flour a round 7" x 3" round pan, or large loaf pan generously.

Sift the flour and baking powder together.

In a separate bowl, using a mixer, whip the butter first, then add the sugar, and continue whipping until light and fluffy. Do not rush this, or combine the steps, it does make a difference to the texture of the finished cake.

Whisk the eggs and vanilla extract together, and gradually add to the whipped butter and sugar mixture. Mix well.

Gradually fold in the flour, taking care to not over-beat. Darina Allen calls the desired texture “dropping consistency.” It will be heavy and thick, but should not be crumbly.

Add the milk, liquor or water only if your batter is too thick.

Fill the prepared baking pan, do not worry of it is lumpy, it will spread into the pan as the batter warms in the oven.

Bake 50 - 60 minutes, taking care to not overbake, or it will get dry.

To make the glaze, simply warm the glaze ingredients gently in a saucepan until honey is completely dissolved- do not boil.

Remove from the oven, pour the glaze over the top if using, and allow to cool in the pan. *

To make caraway seed cake, simply add 1 TBS caraway seeds to the the batter.

Note

Adapted from Darina Allen’s wonderful book, “Forgotten Skills of Cooking.”