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
Poppy seed (table). Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods and pastries. In North America they are used in and on many food items such as poppyseed muffins, rusk, bagels (like the Montreal-style bagel), bialys, and cakes such as sponge cake. Poppy seeds can also be used like sesame seeds, added to hamburger buns or to make a bar of candy. The bars are made from boiled seeds mixed with sugar or with honey. This is especially common in the Balkans, Greece and even in the cuisines of former Austro-Hungarian