Description
Bilbo’s Seed Cakes are traditional British mini cakes, subtly spiced with nutmeg and cinnamon and flavored with earthy caraway seeds. Inspired by the comforts of Middle-earth, they are dense, moist, and perfect for tea time or themed gatherings.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon caraway seeds
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ cup brandy (optional)
4 teaspoons demerara sugar (for topping)
Instructions
- Preheat the oven to 300°F (150°C) and grease four 4½-inch mini springform pans.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well and scraping down the bowl after each addition.
- In a separate bowl, whisk together the flour, caraway seeds, nutmeg, and cinnamon.
- Mix half of the dry ingredients into the wet mixture, then stir in the brandy.
- Add the remaining flour mixture and stir just until combined.
- Divide the batter evenly among the prepared pans and sprinkle 1 teaspoon of demerara sugar on top of each.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes on a wire rack before removing them from the pans.
Notes
Add citrus zest for a bright twist.
Soak caraway seeds in brandy overnight for deeper flavor.
Add chopped nuts for texture and richness.
Substitute brandy with milk or orange juice for an alcohol-free version.
Bake in a loaf pan instead of mini pans; adjust bake time to 50–55 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/16 of total recipe)
- Calories: 233
- Sugar: 12g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
