Monday, Monday and it’s time for a treat.
How about cake?
A really old-fashioned cake.
One that’s been around for years and years but has gone out of vogue.
I admit, I’d totally forgotten about this cake until fairly recently.
I’ve been binge-watching all the seasons of ‘Poirot’ lately and by the time it was mention in the fourth episode I knew that I needed to hunt-up my Gran’s recipe and get one of these bad boys in the oven. This is totally the kind of cake that a great-granny would pull out at a moments notice upon the arrival of guests for tea. The type of thing that needs to be nestled in a proper tin.
But what is it?
1) an obscene amount of butter and sugar
2) a tonne of eggs
3) a more than generous shot of booze
and quite bizarrely
4) caraway seeds.
This is a solid, packable, munchable cake that you’ll think is completely weird until you have your first bite.
It starts with said amounts of sugar and butter being beaten until fluffy before adding in eggs and the booze. What’s the booze? Madeira or sherry or brandy. Choose your favourite. Don’t worry if everything looks a bit split after the liquor-it’ll all work out.
Fold in caraway seeds and flour.
Pour into a buttered cake pan and pop in the oven. You will totally think that this cake is NOT going to work. It will look brown and jiggly about 10 minutes before everything magically firms-up. Take heart.
We took ours camping and enjoyed it with mugs of Builder’s tea and lots of campfire time.
- 2 cups butter
- 1½ cups sugar
- 6 eggs
- ⅔ cup sherry or madeira or brandy
- ¼ tsp grated nutmeg
- 2 T caraway seeds
- 2 cups flour
- Beat butter and sugar together until fluffy, beat in eggs and alcohol. At this point your batter might look split-don't panic. Fold in caraway seeds, flour and nutmeg. Pour into buttered cake pan (9 inch) or springform pan and bake 350 degrees fro 45-60 minutes.