barbara-in-va
Well-known member
This came from a book called Savoring Ireland that I bought at Crown Books eons ago. Here is how the recipe reads:
"Caraway seeds, and ginger, hove been intensively used in Irish cooking since at least the 17C and are just as popular today. This variation on the seed, or Madeira, cake is very good. Without the orange and marmalade, this recipe makes an excellent plain seed cake, which was always on hand to offer with a glass of sherry or Madeira when friends called."
1.2 C butter, softened
1/2 C light brown sugar
2 XL eggs
2 T orange marmalade
1 T caraway seeds
grated zest and juice of 1 orange
1 1/2 C flour
1 1/4 t baking powder
2 T confectioners sugar
salt, pinch
Preheat the oven to 325°F. Sift the flour with the baking powder and salt. Cream the butter and the sugar until light and fluffy and pale in color. Add eggs, beating them in one at a time, adding 1 T of flour with each. Add the marmalade, caraway seeds and orange zest and juice.
Fold the remaining four into the batter. Pour into a well greased 9" mold. Bake for about 45 minutes until it has shrunk slightly from the sides of the tin. Cool slightly before turning out. When cool, dredge the cake with confectioners sugar.
MY NOTES: First, I had to rewrite the ingredients in order of use, I am used to this method and was getting very confused. Next, the picture of the cake looks like a jello mold type pan, with a large hole in the center, was used. I only have a 9.5" angel food type pan. I greased it and put parchment on the bottom. Then, the batter doesn't pour, it is very thick (maybe because I used 2 large eggs instead of XL?). After I got it spread around it looked pathetically thin. So, I whipped up another 1/2 recipe and spread that around. It baked for right at 45 minutes and is DELICIOUS! I love the orange and caraway together, I so rarely use caraway.
QUESTION: When I multiply this recipe 1.5X, should I be using 4 large eggs since I almost never have XL ones? Thanks!
"Caraway seeds, and ginger, hove been intensively used in Irish cooking since at least the 17C and are just as popular today. This variation on the seed, or Madeira, cake is very good. Without the orange and marmalade, this recipe makes an excellent plain seed cake, which was always on hand to offer with a glass of sherry or Madeira when friends called."
1.2 C butter, softened
1/2 C light brown sugar
2 XL eggs
2 T orange marmalade
1 T caraway seeds
grated zest and juice of 1 orange
1 1/2 C flour
1 1/4 t baking powder
2 T confectioners sugar
salt, pinch
Preheat the oven to 325°F. Sift the flour with the baking powder and salt. Cream the butter and the sugar until light and fluffy and pale in color. Add eggs, beating them in one at a time, adding 1 T of flour with each. Add the marmalade, caraway seeds and orange zest and juice.
Fold the remaining four into the batter. Pour into a well greased 9" mold. Bake for about 45 minutes until it has shrunk slightly from the sides of the tin. Cool slightly before turning out. When cool, dredge the cake with confectioners sugar.
MY NOTES: First, I had to rewrite the ingredients in order of use, I am used to this method and was getting very confused. Next, the picture of the cake looks like a jello mold type pan, with a large hole in the center, was used. I only have a 9.5" angel food type pan. I greased it and put parchment on the bottom. Then, the batter doesn't pour, it is very thick (maybe because I used 2 large eggs instead of XL?). After I got it spread around it looked pathetically thin. So, I whipped up another 1/2 recipe and spread that around. It baked for right at 45 minutes and is DELICIOUS! I love the orange and caraway together, I so rarely use caraway.
QUESTION: When I multiply this recipe 1.5X, should I be using 4 large eggs since I almost never have XL ones? Thanks!