Bag End Seed Cake for supper
Last Monday, which I had off work, the girls and I went to Cafe Latte for cream tea with minnehaha B and K. A wonderful time was had by all, partly because the tea was so good, and partly because B and K are such good company. They possess the enviable knack of conversing equally comfortably with both children and adults, a gift which is more rare than you might expect.
Anyway, the girls said rather wistfully that they wish that they could do it again this weekend. I nixed the idea of going back to Cafe Latte, and B and K are (I believe) out of town at this point, but I suggested that we might do a tea at home. I had a recipe for Bag End Seed Cake I was anxious to try. So we went out to the grocery store for various ingredients (where I spent more than I expected; do you know how expensive cardomom is?) and then came home and whipped it up. elisem, I called and left a message suggesting you come over to help us sample it, but I missed you. Anyway, that's what we had for dinner, and delicious it was, too. Bag End Seed Cake with jam. And Earl Grey tea. Yum.
Apropos of nothing, I learned how I have totally corrupted my children when they reported hearing one of the neighbor kids sing a common childhood song, and instead of hearing it as "The Ants Go Marching One by One," they took it to mean "The Ents Go Marching One by One."
Yeah.
Edited to add: Here's the recipe (originally from www.theonering.net)
Bag End Seed Cake
Ingredients:
3/4 cup butter
3/4 cup sugar
3 large eggs
1/3 cup brandy or buttermilk
1 1/2 TB caraway seeds, soaked in the brandy if you like.
1/2 tsp ground cardamon
1 tsp orange flavoring or orange zest
1 7/8 cups flour
3/4 tsp baking powder
Directions:
1. Heat oven to 350 degrees
2. Blend butter and sugar until well creamed. Beat in eggs, one at a time.
3. Add brandy or buttermilk, seeds and spices, then blend. Gradually add flour and baking powder until well blended. Pour batter into a greased loaf pan.
4. Bake 50-70 minutes or until knife inserted in middle comes out clean.
Buttermilk makes a moist cake; otherwise the cake tends to be rather dry. (Buttermilk substitute: 1/3 cup milk with 1 tsp vinegar or 1 tsp lemon juice.) Excellent with cream cheese, marmalade, jelly or jam. Serves 12.
Anyway, the girls said rather wistfully that they wish that they could do it again this weekend. I nixed the idea of going back to Cafe Latte, and B and K are (I believe) out of town at this point, but I suggested that we might do a tea at home. I had a recipe for Bag End Seed Cake I was anxious to try. So we went out to the grocery store for various ingredients (where I spent more than I expected; do you know how expensive cardomom is?) and then came home and whipped it up. elisem, I called and left a message suggesting you come over to help us sample it, but I missed you. Anyway, that's what we had for dinner, and delicious it was, too. Bag End Seed Cake with jam. And Earl Grey tea. Yum.
Apropos of nothing, I learned how I have totally corrupted my children when they reported hearing one of the neighbor kids sing a common childhood song, and instead of hearing it as "The Ants Go Marching One by One," they took it to mean "The Ents Go Marching One by One."
Yeah.
Edited to add: Here's the recipe (originally from www.theonering.net)
Bag End Seed Cake
Ingredients:
3/4 cup butter
3/4 cup sugar
3 large eggs
1/3 cup brandy or buttermilk
1 1/2 TB caraway seeds, soaked in the brandy if you like.
1/2 tsp ground cardamon
1 tsp orange flavoring or orange zest
1 7/8 cups flour
3/4 tsp baking powder
Directions:
1. Heat oven to 350 degrees
2. Blend butter and sugar until well creamed. Beat in eggs, one at a time.
3. Add brandy or buttermilk, seeds and spices, then blend. Gradually add flour and baking powder until well blended. Pour batter into a greased loaf pan.
4. Bake 50-70 minutes or until knife inserted in middle comes out clean.
Buttermilk makes a moist cake; otherwise the cake tends to be rather dry. (Buttermilk substitute: 1/3 cup milk with 1 tsp vinegar or 1 tsp lemon juice.) Excellent with cream cheese, marmalade, jelly or jam. Serves 12.