At half past three
every day that I'm home
I stop for a cup of tea
Brewed in a pot
And taken from a cup with a saucer
And with tea
there must be a nosh
And today it was cake.
A slab cake
A seed cake
Husband Jim sometimes joins me
especially when the cake is freshly baked!
When we think of seed cake we think of poppy seeds.
When the Brits think of seed cake they think of caraway seeds.
This is an old recipe that I've had "forever"
from friend Linda
A family recipe of hers
But she's not of English genes
but rather Swedish ones.
Coming from a German heritage,
caraway seeds belong in rye bread
not in sweet cake.
But this caraway seed cake is very good
And goes well with a pot of tea.
The squirrels were active this afternoon.
And kept us entertained.
Dolly preferred to lay on the steps
rather than chase the squirrels.
Her "hunting" buddy had surgery this morning
And is spending most of his time on the sofa!
The recipe --
Named after the lady I got it from!
Linda's Caraway Cake (or bread)
1/4 cup butter
3/4 c. sugar
1/4 t. salt
1 2/3 c. flour
1 beaten egg
2 1/2 t. baking powder
3/4 c. milk
3/4 t. vanilla
1 T. caraway seed
Cream together the butter, sugar and salt. Add the egg, the flour, baking powder, milk, vanilla and mix. Add caraway seed. Pour into a greased loaf tin and bake at 375 for 35 minutes.
NOTE: Mine always takes longer -- just keep checking after 35 minutes. It will be done when a straw inserted in the middle comes out clean.
It is Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Marty at A Stroll Thru Life for Tabletop Tuesday.