Biscuit Cake
Biscuit Cake is a plain, rich pound-style cake from an 18th century handwritten recipe book, rewritten here in modern language. It uses equal pounds of butter, sugar and flour with eight eggs, and gets its character from grated nutmeg and a few caraway seeds. The hour of beating replaces any raising agent, so the batter does the work. It suits cooks who like old methods and short ingredient lists.
Instructions
Beat the eggs, softened butter and sugar together in a large bowl until the mixture is very creamy and smooth.
In a separate bowl, combine the flour, grated nutmeg and caraway seeds.
Add the dry mixture to the egg mixture and beat for 1 hour. The long beating is part of the method, so do not cut it short.
Transfer the batter to a pan and bake for 1 hour. Let the cake cool, then unmold it.
Make it personal.
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