"Molly Bloom'" Seedcake

It is best to eat this lying among the rhododendrons on Howth head, but if you are not in Dublin, try having this for tea. James Joyce would approve. Yes.

• 1/2 cup (1 stick) butter, at room temperature
• 1/2 cup sugar
• Grated rind of one orange
• 2 large eggs
• 2/3 cup orange juice
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 tablespoon caraway seed

METHOD

Preheat oven to 350°F. Yes.

Cream together the butter and sugar until light and fluffy. Yes.

Stir in orange rind. Add eggs, one at a time, mixing well after each addition. Stir in orange juice. Mix until smooth. Yes.

Sift flour, salt, and baking powder together. Add the flour to the butter mixture gradually, beating well after each addition. Fold in the caraway seeds. Yes.

Scrape into a 9x9x2 inch glass baking dish. Bake for 30 to 40 minutes in a 350° F oven, until top is golden brown and a cake tester inserted in the center comes out clean. Yes.

Cool in dish 5 minutes, then turn out on a wire rack to cool completely. Yes.

Say yes, I will Yes.

Yield: 1 cake

This recipe from www.inmamaskitchen.com

Contributor: Barbara Paley-Israel for Martha Black

This is a flat cake, but you can cook it as a loaf as well. If so, put it in an 8 1/2x41/2x21/1 inch bread pan and bake for 50 to 60 minutes. Delicious either way.Yes.

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