To Make a Carraway Cake from English Housewifry by Elizabeth Moxon (1764).

Original Receipt: eBooks@Adelaide, The University of Adelaide Library, University of Adelaide, South Australia 5005. Last updated Thursday November 25 2004. http://ebooks.adelaide.edu.au/m/moxon/elizabeth/english/complete.html

231. To make a CARRAWAY CAKE. Take eighteen eggs, leave out half of the whites, and beat them; take two pounds of butter, wash the butter clear from milk and salt, put to it a little rose-water, and wash your butter very well with your hands till it take up all the eggs, then mix them in half a jack of brandy and sack; grate into your eggs a lemon rind; put in by degrees (a spoonful at a time) two pounds of fine flour, a pound and a half of loaf sugar, that is sifted and dry; when you have mixed them very well with your hands, take a thible and beat it very well for half an hour, till it look very white, then mix to it a few seeds, six ounces of Adaptation from Hope Peek, Antique Desserts: Some 18th Century Delights, p. 5, 51 1 cup butter 2 cups sugar 5 eggs 2 cups flour ¼ teaspoon salt 2 tablespoons brandy or white wine 1 teaspoon rosewater 2 tablespoons chopped citron 2 tablespoons chopped candied orange peel 4 tablespoons caraway comfits (below) or 1 tablespoon caraway seeds ½ teaspoon grated lemon peel

Have all ingredients at room temperature. Cream butter and sugar. Beat in eggs, one at a time, until very creamy. Fold in flour and salt. Stir in remaining ingredients. Spoon into a buttered and floured large-loaf pan or 9-inch tube pan (2 quart size). Bake in 300 degree oven 1 ½ hours. Glenn Andrews’ Caraway Comfits 1 cup sugar, granulated or raw 6 tablespoons caraway seeds Place sugar and caraway seeds in a heavy 7 or 8 inch frying pan. Cook over moderate heat until the sugar is melted and has just barely changed color. If you find it necessary to stir, use a wooden spoon. Pour onto a buttered cookie sheet and spread with a buttered wooden spoon as thinly as possible. Cool thoroughly, then break into largish pieces. The comfits will keep indefinitely in an airtight jar. When you want to use a portion, wrap a number of pieces in a kitchen towel and beat with a hammer to make a coarse powder. [Also can be crushed in a mortar and pestle, or heavy bowl with a meat tenderizer.]

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