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 Seed
Cake
Like
an extra-delicious pound cake. It's big, but it goes fast!
¾
cup butter or margarine at room temperature
2 cups sugar
4 eggs
4 teaspoons grated lemon peel
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon ground nutmeg
1 cup milk
1 tablespoon each caraway seed, poppy seed and anise seed
powdered sugar
With
an electric mixer, beat butter and sugar until fluffy. Mix in eggs,
one at a time, blending thoroughly, and then add lemon peel.
Mix flour with baking powder and nutmeg. Add dry ingredients to butter
mixture alternately with milk; blend well.
Butter and flour-dust a 10-inch tube pan or 12-cup fluted tube cake
pan. Spoon about one fourth of the batter into pan and scatter caraway
seed on top. Cover with one third of remaining batter and sprinkle with
poppy seed. Cover with half of remaining batter. Scatter anise seed
on top. Cover with remaining batter.
Bake at 350° F for about 1 hour or until a wooden pick, inserted,
comes out clean. Let cool 10 minutes, then invert onto a wire rack to
cool completely. If made ahead, wrap airtight and freeze; thaw unwrapped.
To serve, dust with powdered sugar and cut in thin slices. Makes 12-16
servings.
Libby
Brennesholtz
Pleasantville, New York
6/97
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