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Triple Seed Cake

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.



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