For Elizabeth’s (of Capability Brown’s and The Wee Croft Shop) final post this week, she’s kindly given you lovely readers one of her popular recipes! See Sunday’s post for my recap of my breadmaking class, Tuesday’s post for an introduction to Capability Brown’s, and Thursday’s post for Elizabeth’s review of an event she attended last year)
The original recipe for Seed Cake dates back to the early 16th century and was made using just flour, caraway, whisky and honey. It was boiled in a large stock pot along with the meat and veg, and served on Hogmanay as it was before the invention of ovens and also before sugar. Caraway used to be grown up in Scandinavia and was brought to Scotland by the Vikings and it was used for bad cases of flatulance!
I was approached a couple of years ago by a local author who tasted my version of this cake and wanted to publish my recipe in his Little Book of Hogmanay traditions. I now have a copy in my kitchen.
Whisky, honey and caraway cake
- 8oz butter or margarine
- 8oz unrefined demerara sugar
- 8oz self raising flour
- 4 free range eggs
- 2 tablespoons of good quality honey
- 2 tablespoons of whisky
- 1 tablespoons of caraway seeds
- 1 tablespoons of flaked almonds
- Icing sugar
- Pre heat oven to 180c or 170c fan
- Cream butter and sugar together until light and fluffy
- Add the eggs one at a time
- Fold in the flour
- Add the caraway seeds, almonds and half the whisky and honey
- Using a 1lb loaf tin, either grease and line it with parchment or use a loaf liner
- Spoon the mix into the loaf tin
- Bake for about 35 minutes and check with a toothpick or skewer, if it comes out clean then its baked, if not put back in for another 5 minutes and try again until ready.
- Remove from tin and place on a rack to cool
- Once cool, make a water icing but add the remaining whisky and honey and drizzle over the cake.