Mr. Bilbo Baggins would be proud to have this tasty cake in his pantry. You can’t go wrong if you keep one in your pantry just in case a Hobbit drops in for tea. Traditional English seed cakes use caraway seeds. Most Americans aren’t fond of caraway so you can use poppy seeds instead. A word of warning however, if you have to be drug tested for your job, do not use poppy seeds. They will indeed cause you to test positive. And no, drinking a lot of water won’t fix it.
2 cups all-purpose flour
1 tablespoon baking powder
1 cup sugar
2 teaspoons powdered cinnamon
1 teaspoon each ground nutmeg and ginger
¼ teaspoon powdered cloves
1 tablespoon caraway or other seeds
2 eggs, lightly beaten
1/3 cup vegetable oil
1 teaspoon vanilla or almond flavoring
2/3 cup cold water
Preheat the oven to 350°. Prepare your baking pan with non stick spray. Sift the flour with the baking powder and place in a bowl. Add the remaining dry ingredients and mix well. Add the eggs, oil, flavoring and water and mix well. Pour or spoon into the prepared baking pan and put on the center rack of your oven with a baking sheet under it to catch any drips. Bake for about thirty-five to fourty minutes or until a slim skewer inserted into the center comes out clean.
Remove from the oven and paint liberally with baker’s syrup. You may even pour the bakers syrup over it. Allow to cool on a wire rack before turning out onto a serving plate. Sometimes it is nice to dust with a bit of powdered sugar.
This illustration is by David Wenzel. I think his are the finest Tolkien illustrations that have ever been done. Be sure to go to his website and look at his other work. It’s absolutely delightful and truly captures the spirit of the books. I feel he is the finest illustrator to come along since Howard Pyle.