I found this recipe -- identical to that which appeared in the late 1960s Time Life book on British Cookery, from which I tried it -- turned out odd. It produced not a batter but a dough, so I second the comment that "pouring the batter is impossible"-- it made not so much a cake as a mildly sweet bread. I suspect that the recipe has an error in it and that it calls for too much flour for the butter and sugar. Of course, very old recipes for Seed Cake sometimes made more of a bread than a cake, and perhaps I was expecting a more Victorian product. I was tempted to add some mace or even vanilla (both of which are ingredients in other recipes for Seed Cake); I also used some ground caraway along with the whole seed. On the whole, this recipe as stated makes a pleasant somewhat sweet dense bread which is nice with tea or coffee.
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I found this recipe -- identical to that which appeared in the late 1960s Time Life book on...