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 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