Caraway seed cake Caraway seed cake Seed cake is a traditional British cake flavoured with caraway or other flavourful seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat. These particular biscuits later evolved into this distinctively flavoured tea cake. James Matterer reports that recipes for seed cake are found in A.W.'s "Book of Cookrye" (1591) and "The English Huswife" by Gervase Markham (1615). The cake was popular in the 1700s, and through the Victorian era. Recipes for it are included in many early
Evolution of seed size lead to greater fitness in future generations if further dispersed individuals are more likely to cross pollinate with an unrelated individuals, leading to greater genetic variation. The type of seed dispersal evolved has been highly correlated to seed size in floras across the world. In general, seeds smaller than 0.1 mg are often unassisted (wind dispered), seeds larger than 100 mg are often dispersed by vertebrates or by water, and seeds between 0.1 and 100 mg are dispersed by a large variety of dispersal modes including dispersal by a great variety of animals. Since the evolution of the first seeded