Title: Seed Cakes
Categories: Uk Cake
Yield: 1 Cake

		** British Measurements **
6	oz	Self-rising flour
1	ts	Baking powder
1	ts	Caraway seeds
4	oz	Butter
4	oz	Caster sugar
	pn	Nutmeg
2	oz	Mixed peel; chopped
1	ts	Brandy
2	dr	Rose-water
2		Eggs; beaten

Sift the flour and baking powder. Add the dry ingredients and mix well. Cream the butter and sugar and gradually add the beaten eggs. Stir in the brandy and rose-water. Stir in the flour and mix thoroughly.

Grease an eight-inch cake tin, line the base and pour in the cake batter. Bake at 350øF / 180øC / gas mark 4 for about 45 minutes. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair

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