MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thomas Tusser's Seed Cake
Categories: Cakes
Yield: 1 Cake

1 c Flour
7 ts Caraway seeds
1/2 ts Salt
1/4 ts Mace
1/2 c Butter; room temperature
1 ts Rosewater
1/2 c Sugar
3 Eggs; 1 whole; 2 whites
1 tb Sherry

Preheat your oven to 350°F. Grease a 9" springform pan and line with
parchment. Stir together flour, caraway seeds, salt, and mace. Set
aside.

In a large bowl, cream butter, rosewater, and sugar, either by hand
or with a mixer. Stir in the whole egg and sherry, then add the flour
and spice mixture. Set aside.

Using a mixer, whisk the egg whites until they hold their form. Fold
the whites into the cake batter very gently, maintaining the
fluffiness of the whites even if it means the batter looks clumpy.

Pour the batter into your prepared pan. Place it on a baking sheet in
the middle of the oven. Bake for 40 minutes until golden and set in
the middle. A cake tester will come out clean when it is completely
cooked. Allow to cool for 10 minutes before removing from the
springform pan.

Notes:

Serve warm or room temperature with tea, coffee, fresh fruit, or
preserves. This recipe is easy to double. You can also prepare
smaller cakes by baking in a greased muffin pan and adjusting your
baking time to 15 minutes.

Recipe by Marissa Nicosia

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
seed-cake-recipe-thomas-tusser/>

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