Triple Seed Cake Recipe
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Triple Seed Cake Notes
The recipe for Triple Seed Cake alternates layers of citrus-scented batter with aromatic seeds and it is relatively easy to assemble:
Triple Seed Cake was a Pillsbury prize winning recipe in the 50's.
- 3 cups flour
- 1 1/2 teaspoons double acting baking powder
- 3/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 2/3 cup shortening
- 2 cups sugar
- 4 unbeaten eggs
- 2 tablespoon grated orange rind
- 1 tablespoon grated lemon rind
- 1 cup milk
- 1 tablespoon caraway seeds
- 1 tablespoon poppy seeds
- 1 tablespoon whole anise seeds
- Fruit Juice Glaze:
- 1 1/4 cups sifted confectioner's sugar
- 2 tablespoons orange juice
- 1 teaspoon lemon juice
Preheat oven to 350.
Sift together 3 cups sifted flour, 2 ½ teaspoons double acting baking powder, ¾ teaspoon nutmeg and 1 teaspoon salt.
Blend together 2/3 cup shortening and 2 cups sugar, creaming well.
Add 4 unbeaten eggs, one at a time. Beat 1 minute after each.
Blend in 2 tablespoons grated orange rind and 1 tablespoon grated lemon rind; mix thoroughly.
Measure 1 cup milk; add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use low speed.)
Spread one-fourth of batter in 10-inch tube pan, well greased and lightly floured on bottom only. Sprinkle with 1 tablespoon caraway seeds. Alternate remaining batter with 1 tablespoon poppy seed and 1 tablespoon aniseed, ending with batter on top.
Bake at 350 degrees F for 75 to 80 minutes. Let cool in pan 15 minutes before turning out. Finish while slightly warm with
Fruit Juice Glaze: Combine 1 ¼ cups sifted confectioners’ sugar, 2 tablespoons orange juice and 1 teaspoon lemon juice. Beat until well blended.
Bakes at 350 degrees F for 75 to 80 minutes. Makes 10-inch tube cake