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
Groom's cake cake began in Britain. The groom's cake was often richer than the bride's, since stronger flavors such as chocolate, fruitcake, and alcohol were considered more appropriate to "the stronger sex." Groom's cakes during the Victorian era were heavy, dense fruitcakes. A characteristic recipe for the groom's fruit cake was published in "The British Baker" in 1897. Eventually, flour cakes, either white or chocolate, supplanted fruit cakes as the most popular choice. Groom’s cake is a tradition most popular in the southeastern United States. It was brought over from Britain by colonists. The Southern groom's cake was traditionally a dark-liquor soaked