Seed Cake Supreme
|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|
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.
Serving size: Complete recipe
Calories 2154 Calories from Fat 751
% Daily Value*
Total Fat 85 g130.2%
Saturated Fat 8.7 g43.5%
Trans Fat 0.2 g
Cholesterol 423 mg141%
Sodium 1435.6 mg59.8%
Total Carbohydrates 297 g99.1%
Dietary Fiber 46.5 g185.9%
Sugars 66.7 g
Protein 55 g109.2%
Vitamin A 11% Vitamin C 38.2%
Calcium 112.6% Iron 88%
*Based on a 2000 Calorie diet