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Brandied Seed Cake

Author/Submitted by: Possum Kingdom Lake Cookbook
Servings: 1
Categories: Cakes / Desserts

2/3  cup  soft butter
1 1/4  cups  sugar
1  teaspoon  vanilla
3  large  eggs
2  cups  sifted flour
1  teaspoon  baking powder
1/2  teaspoon  salt
1/2  teaspoon  mace
1/3  cup  brandy
2  tablespoons  milk
1  tablespoon  caraway seeds
1/4  cup  finely chopped candied orange peel
    granulated sugar
    candied apricots for decorations, optional

Cream butter, sugar and vanilla together until fluffy. Add eggs, 1 at a time, beating well after each addition. Resift flour with baking powder, salt and mace. Add to creamed mixture alternately with brandy and milk, beginning and ending with flour mixture and blending until smooth. Stir in caraway seeds and orange peel. Turn into greased and floured loaf pan. Bake below oven center in slow oven, 300 degrees, 1 hour 15 minutes, or until loaf test done. Remove from oven and let stand 10 minutes, then turn out onto wire rack to cool. Wrap and store cake in cool pace. When ready to serve, sprinkle cake with granulated sugar and decorate with candied apricots, if desired.

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