This unexpected treat harkens back to days of yore. Impress your Christmas guests by serving this traditional Irish Seed Cake with your favorite afternoon tea. Surprised to see caraway seeds in a cake? Not only do they taste amazing, but you’ll also get to exercise your gift of gab as you share the various tall tales surrounding the powers of these seeds!
12 tablespoons butter
1 cup granulated sugar
3 large eggs
2 cups flour
1/4 teaspoon baking powder
1 1/2 tablespoons caraway seeds
1 1/2 poppy seeds
½ teaspoon pure vanilla extract
½ cup raisins
1 tablespoon almonds (slivered)
Preheat your oven to 350 degrees Fahrenheit. Grease and then line a 1-pound loaf tin with silicone paper (baking parchment).
Cream together the sugar and butter until well blended. Add the vanilla extract. Then add the eggs, one at a time, until the mixture is light and fluffy.
Sift the flour and baking powder together, and then mix in all of the seeds except a small portion (that will be used later to top the cake). Add these ingredients to the butter, eggs, and sugar, continually beating throughout the process. Add raisins and almonds.
Pour the batter into the tin, and garnish the top with the remaining seeds. Bake for 50-60 minutes. The cake is done when you can insert a toothpick into the center and it comes out clean.