Cuisine of Ceredigion a traditional cake made at this time, which is flavoured with caraway seeds. The Threshing Cake, or Cacen Ddyrnu, is a traditional cake made at threshing time and uses buttermilk and bacon fat, which are always available on Welsh farms. Teisen Carawe, or Seed Cake, is another cake using caraway seeds. It is one of the oldest of the Welsh egg-raised cakes and is traditionally associated with chapel and Sunday tea in the parlour. An old Ceredigion recipe is Christmas Cake, or Teisen Ddu Nadolig, which typically includes some home brewed ale. Commercial bakeries developed in urban areas during the
Evolution of seed size buried deeper in the soil, larger seed size may evolve because of their larger reserves of energy required to emerge from further depths. One such pressure causing this type of selection is the recurrence of fires (e.g. in prairies the heat from a fire can damage or kill seeds near the surface of the soil but leave seeds buried deeper unharmed). The smaller the seed, the further they can disperse, which can be beneficial for avoiding competition with siblings and the parent as well as having better chances of some of the seeds dispersing into suitable habitat. Dispersal may also