funny menu for you
Seed cake
serves 6–8
ingredients
100g/4oz butter
150g/5oz caster sugar
2 eggs
150g/5oz flour, sifted
25g/1oz cornflour
2 teaspoons caraway seeds
1⁄2 teaspoon baking powder
50g/2oz glacé cherries,
finely chopped
1⁄2 teaspoon vanilla essence
• Preheat the oven to 170°C/
325°F/Gas mark 3. Grease a
20cm/8in round cake tin, and line
with greaseproof paper.
• Cream the butter and sugar
together until white and fluffy, then
add each egg separately.
• Gradually stir in the flour,
cornflour, caraway seeds, baking
powder, cherries and vanilla
essence, mixing until smooth.
• Pour the mixture into the prepared
cake tin, and bake in the oven for
11⁄4 hours. Turn the cake out onto a
wire rack to cool.
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