Old Fashioned Seed Cake
2 tbs crushed cinnamon wafers
1/2 cup butter
1 cup sugar
3 eggs, separated
1/2 tsp vanilla
1 1/2 cups sifted cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 1/2 tsp caraway seeds
1 tsp grated lemon rind (optional)
Generously butter a small round 8-inch angel-cake pan and sprinkle bottom and sides with half the almonds and wafer crumbs.
Beat the butter, 3/4 cup sugar, egg yolks and vanilla together until fluffy.
Stir in the sifted dry ingredients alternately with the milk.
Beat the egg whites until fluffy, then add the remaining 1/4 cup sugar gradually and beat until moist stiff peaks form.
Now fold in the bat: ter, caraway seeds, lemon rind and remaining almonds, using a wire whisk.
Pour into the prepared pan and bake at 350F for 45 minutes.
Cool and remove from the pan.
Dust the cake with sifted icing sugar and store in an airtight box.
For special party use, decorate with glac6 fruit and branch raisins soaked in sherry and dipped in granulated sugar.
Cuts into 12 to 14 slices.