Caraway seed cake cookbooks, including Hannah Glasse's "The Art of Cookery made Plain and Easy" (1747) (note that there are recipes for ""cheap seed-cake"" and ""a rich seed-cake, called the nun's cake""), Elizabeth Moxon's "English Housewifery Exemplified" (1764), Amelia Simmons' "American Cookery" (1796), Mary Eaton's "The Cook and Housekeeper's Complete and Universal Dictionary" (1822), and Isabella Beeton's "Book of Household Management" (1861). "Seed cake" and "caraway cake" often have different recipes (see, e.g., recipes number 231 "carraway cake" and number 235 "seed cake" in Elizabeth Moxon's 1764 cookbook, and recipes for "carraway cake" and "seed cake" in Mary Eaton's 1822 cookbook). Caraway seeds
Welsh cake Welsh cake Welsh cakes ( or '), also welshcakes or pics"', are traditional in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle. The cakes are also known as Griddle Cakes or Bakestones within Wales because they are traditionally cooked on a bakestone (), a cast-iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones. Welsh cakes are made from flour, butter/lard,