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
Seed dormancy from transient herbivores; it also allows some seeds to germinate when competition from other plants for light and water might be less intense. Another form of delayed seed germination is seed quiescence, which is different from true seed dormancy and occurs when a seed fails to germinate because the external environmental conditions are too dry or warm or cold for germination. Many species of plants have seeds that delay germination for many months or years, and some seeds can remain in the soil seed bank for more than 50 years before germination. Some seeds have a very long viability period,