Seed Cake
Ingredients
6 ounces self-rising flour
1 tsp. baking powder
1 tsp. caraway seeds
4 ounces butter
4 ounces caster sugar
Pinch nutmeg
2 ounces mixed peel; chopped
1 tsp. brandy
2 drops rose-water
2 eggs; beaten
Cooking Instructions
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 for about 45 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)