Seed Cake
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
or lemon |
|
| ½ | cup |
coconut
|
*
|
| ½ | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
or lemon |
|
| 118 | ml |
coconut
|
*
|
| 2.5 | ml |
caraway seeds
|
|
| 5 | ml |
sesame seeds
|
|
Directions
Cream egg, butter and sugar until fluffy.
Add milk and dry ingredients alternately.
Bake in moderate oven at 350℉ (180℃). until golden brown, about ½ hour if pan is shallow, longer if loaf pan is used.
Test with straw.
