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Cornish Seedy Cake
Cornish Farmhouse Cake is a modern English recipe (originating in Cornwall) for a classic Victorian harvest cake of a sponge-style batter flavoured with caraway seeds. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Seedy Cake.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
8–10
Rating: 
Tags : Vegetarian RecipesSpice RecipesBaking RecipesCake RecipesBritish Recipes
This is a Cornish version of the seed cakes (essentially a light sponge cake flavoured with caraway seeds) that cam into vogue during the end of the 18th and the early 19th centuries. They remained a country favourite well into the 1960s and today are undergoing something of a revival.
Ingredients:
100g (4 oz) sugar
100g (4 oz) butter
2 eggs
150g (6 oz) plain flour
1/2 tsp baking powder
1 tsp caraway seeds
pinch of salt
milk
Method:
Cream together the sugar and butter until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
In a separate bowl, sift together the flour, baking powder and a pinch of salt. Stir in the caraway seeds, then fold the flour mix into the creamed mixture.
Add just enough milk to give a dropping consistency then turn into a greased and floured loaf or cake tin then transfer to an oven pre-heated to 200ºC (400ºF) an bake for about 50 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake emerges cleanly.
Remove from the oven and allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely before slicing into wedges and serving.
