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
Depression cake produce. A recipe titled "War Cake" was published in M.F.K. Fisher's book "How to Cook a Wolf" and republished in her "The Art of Eating"; it uses bacon grease on the premise that spices will mask its taste. Praised for its practicality and declared to be “the most worthwhile cake ever made,” depression cake is still baked in modern America. The recipe for it has been featured in an array of publications such as The Telegraph-Herald, The Pittsburgh Press, and The Modesto Bee. Some commonly used ingredients in depression cake: Pears were sometimes substituted for apples. An example for a