How to Make Seed Cake The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: Visit Audley End House and Gardens for yourself: Mrs Crocombe is back in the kitchens at Audley End House, making a suppertime treat not for the Braybrookes, but for her fellow upper servants. This delicately flavoured seed cake is an ideal evening snack with a slice of cheese or a nice cup of tea. (Or, indeed, both.) English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: INGREDIENTS • 6oz (170g) butter • 6oz (170g) light brown sugar • 3 eggs, separated • 4½ tbsp milk • ¾ tsp caraway seeds • 12oz / 370g flour METHOD 1. Cream together the butter and sugar until light and fluffy 2. Beat in the egg yolks and milk, then add the caraway seeds 3. Sift in the flour through a sieve, folding it in 4. Beat the egg whites until stiff