Old Fashioned Seed Cake
|All purpose flour||2 Cup (32 tbs), sifted|
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Caraway seeds||2 Teaspoon|
|Eggs||6 , separated|
|Caraway comfits/Lump sugar||1 Teaspoon, crushed|
Sift together the flour, salt, and nutmeg.
Work butter until creamy, then gradually work in the sugar until mixture looks and feels fluffy.
Stir in caraway seeds and beat in egg yolks, one at a time, beating hard after each addition.
Add flour and brandy, alternately, and fold in the stiffly beaten egg whites, gently but thoroughly.
Spoon batter into a greased and lightly floured 9 inch tube pan.
Sprinkle caraway comfits or coarsely crushed lump sugar on top.
Bake in a preheated 350° oven for 1 hour or until cake pulls away from sides of pan.
Cool in pan about 10 minutes, then turn out onto cake rack, and cool completely.
A day or two of mellowing, with the cake tightly wrapped, develops the delicious caraway flavor.