24 Jul Tue 2018
Caraway Seed Cake Surprises, Delights & Treats Us©
Caraway Seed Cake Surprises, Delights & Treats Us©
By Arlene Wright-Correll
We all know the many uses of Caraway Seeds.
Besides putting them in Breads, Caraway seeds can be freshen breath and its essential oil is found in many mouthwashes, toothpastes and chewing gums. It is used in several liquor recipes and to improve the flavor of various complementary herbal combinations.
Many of us know about using them in pickling, salad dressing, sauerkraut, cold slaw or cabbage salad, and I especially love them in rye bread, but how about a cake?
Caraway Seed Cake
A hint of citrus added to a traditional seed cake.
Ingredients:
3 cups sifted unbleached flour,
2 ½ teaspoons double acting baking powder
1/2 teaspoon nutmeg
1 teaspoon salt
2/3 cup butter or shortening
2 cups sugar
4 eggs
2 tablespoons grated orange rind
1 tablespoon grated lemon rind
1 cup milk
1 tablespoon caraway seeds
1 tablespoon poppy seed
1 tablespoon aniseed
Directions:
Grease and flour 10-inch tube cake. Sift together flour, baking powder, nutmeg and salt. Blend together butter or shortening and sugar, creaming well. Add eggs, one at a time. Beat 1 minute after each. Blend in orange and lemon rind; mix thoroughly. Measure milk; add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition.
Spread one-fourth of batter in 10-inch tube pan, well greased and lightly floured on bottom only. Sprinkle with caraway seeds. Alternate remaining batter with poppy seed and aniseed, ending with batter on top. Bake at 350 degrees F 75 to 80 minutes. Let cool in pan 15 minutes before turning out. Frost while slightly warm.
Fruit Juice Glaze:
Combine 1 ¼ cups sifted confectioners’ sugar, 3 tablespoons orange juice or lemon juice. Beat until well blended
May the Creative Force be with you,
Arlene Wright-Correll