Two Seed Cakes

Plain Seed Cake:
        1 cup flour
        0.5 tsp baking powder
        pinch of salt
        0.5 cup butter
        0.5 cup sugar
        3 tsp caraway seed
        1 egg, beaten
        milk
Sift together the flour, baking powder and a pinch of salt.  Cut in the
butter until the mixture resembles fine bread crumbs.  Add sugar, caraway
seed and mix thouroughly.  Make a well in the center and add the beaten
egg and mix slowly.  Pour in sufficient milk to bind it all together to
make a stiff dropping consistency.  Pour into a greased and floured cake
or loaf pan.  Bake at 375 for 30 min.


Rich Seed Cake:
        1 cup butter
        1 cup granulated sugar
        2 beaten egggs
        1 tsp caraway seed
        1/3 cup candied orange peel
        pinch of nutmeg
        1 cup flour
        0.5 tsp baking powder
        0.25 cup brandy OR
        0.25 light cream
Cream together butter and sugar.  Gradually add the beaten eggs and a
little flour at the same time to prevent curdling.  Mix in the caraway
seed, candied peel and a pinch of nutmeg.  Carefully incorporate the rest
of the flour sifted with the baking powder.  A little brandy can be added
as liquid, but this is optional.  Milk or light cream may be
substituted.  The cake will keep longer with the brandy.  Bake 1 hour at
400 degrees.