Seed Cakes Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
** British Measurements **,
6 ounce: Self-rising flour,
1 tsp: Baking powder,
1 tsp: Caraway seeds,
4 ounce: Butter,
4 ounce: Caster sugar,
pn Nutmeg,
2 ounce: Mixed peel, chopped
1 tsp: Brandy,
2: dr Rose-water,
2: Eggs, beaten
Directions:
Sift the flour and baking powder. Add the dry ingredients and mix
well. Cream the butter and sugar and gradually add the beaten eggs.
Stir in the brandy and rose-water. Stir in the flour and mix
thoroughly.
Grease an eight-inch cake tin, line the base and pour in the cake
batter. Bake at 350
F / 180
C / gas mark 4 for about 45 minutes. **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp
well. Cream the butter and sugar and gradually add the beaten eggs.
Stir in the brandy and rose-water. Stir in the flour and mix
thoroughly.
Grease an eight-inch cake tin, line the base and pour in the cake
batter. Bake at 350
F / 180
C / gas mark 4 for about 45 minutes. **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp