Best White Funeral Cakes Seedcakes Recipes

WHITE FUNERAL CAKES (SEEDCAKES)

White Funeral Cakes (Seedcakes) image

Provided by Florence Fabricant

Time 45m

Yield About 4 dozen

Number Of Ingredients 7

Ingredients

6 cups cake flour, sifted twice
1/2 teaspoon baking soda
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
2 teaspoons grated nutmeg
1 tablespoon caraway seeds
1 cup milk

Steps:

Sift two cups of the flour with the baking soda and set aside.
Cream the butter and sugar together in a bowl. Add the nutmeg and caraway seeds.
Add the milk alternately with the two cups of flour mixed with the soda, stirring together gently. Gradually sift in the remaining flour and work it in to form a soft dough. Cover and refrigerate at least two hours, preferably overnight.
Preheat oven to 325 degrees.
Roll dough one-quarter inch thick on a lightly floured board and cut into shapes about three inches in diameter. Place on an ungreased baking sheet. Bake about 20 minutes, until the cakes are firm and turning golden on the bottom. The scraps may be rerolled, cut and baked.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 9 grams, TransFat 0 grams

POPPY SEED CAKE

Poppy Seed Cake image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

Ingredients

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

MRS BEETON'S VICTORIAN SEED CAKE - A VERY GOOD SEED CAKE

Mrs Beeton's Victorian Seed Cake - a Very Good Seed Cake image

Yes, this IS a very good seed cake, but that's not my title, but how this recipe is listed in Mrs Beeton's cookbook of Household Management! I love seed cake, the aniseed flavours of the caraway seeds marry so well with the light sponge and subtle spices. You can also add optional chopped candied peel as my grandmother used to - it makes the cake moister. For your interest, I have posted the recipe as it orginally appeared, at the end of the modern adaptation. Seed cake was very popular during the Victorian era, it was often taken as a "Digestive" after a heavy meal or before retiring to bed, as caraway seeds are known for their soothing and digestive qualities. You can omit the brandy if you wish, and add milk in its place.

Provided by French Tart

Categories Dessert

Time 2h10m

Yield 1 Large Seed Cake, 12 serving(s)

Number Of Ingredients 9

Ingredients

450 g butter
450 g flour
350 g caster sugar
2 tablespoons caraway seeds
6 eggs, whisked
200 ml brandy or 200 ml madeira wine
ground mace
grated nutmeg, to taste
50 g chopped candied citrus peel (optional)

Steps:

Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7" (18cm) to 8" (20cm) round cake tin.
Cream the butter with the sugar and then sift in the flour.
Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well).
Stir in the whisked eggs and the brandy.
Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps.
Pour the mixture into a tin lined with buttered paper.
Bake it for 1½ to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown.
ORIGINAL RECIPE:.
A VERY GOOD SEED-CAKE.
1776. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
Time - 1-1/2 to 2 hours.
Average cost, 2s. 6d.
Seasonable at any time.