You are here

Seed Cake Supreme

Natural.Foodie's picture
Ingredients
  Currants juice 125 Milliliter (1/2 Cup, Juice Of 1/2 Orange)
  Whole wheat pastry flour 550 Milliliter (2 1/4 Cups)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Poppy seeds 15 Milliliter (1 Tablespoon)
  Caraway seeds 15 Milliliter (1 Tablespoon)
  Finely grated lemon rind 15 Milliliter (1 Tablespoon)
  Eggs 2 , beaten
  Buttermilk 250 Milliliter (1 Cup)
  Honey 60 Milliliter (1/4 Cup)
  Corn oil 60 Milliliter (1/4 Cup)
  Vanilla extract 1 Teaspoon
Directions

Begin this cake at least an hour-and-a-half before you plan to bake it, as you must soak the currants in the orange juice until they begin to get plump.
To hasten the process, you might simmer them in the orange juice over a low flame.
In a large mixing bowl, combine the dry ingredients, including lemon rind.
In a separate bowl, add the soaked currants to the eggs, and beat in the remaining items.
Stir the egg mixture into the dry ingredients until combined.
Place batter in a lightly oiled 8 1/2 X 4 1/2-inch (22 X 11-cm) bread pan.
Bake in a preheated 350° F, (175° C.) oven about 45 minutes, until a cake tester or toothpick comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
4.134375
Average: 4.1 (16 votes)