Solstice Rituals: Seed Cake

Solstice Rituals: Seed Cake

Solstice traditions and magical tales and rituals come from all corners of the world. I enjoy reading about all of them, but mimicking the rituals of peoples exotic to me feels strange, and does not really feel like a receptive mindset for the significance of an important marker of time in my own real life. 

Fire, attention, cleansing, making space, seasonal decoration, silence, spending time with nature, and ritual foods feel more fitting and less forced. Seed cake, while not exactly Yule specific, does feel like a suitable choice for the here and now. 

Today, in the US, grocery bakery goods, frozen cakes, and cake mixes with canned frostings are what we imagine for “cake”.  Light, fluffy, very sweet, often almost gummy, mostly crowned with sugary vegetable shortening frosting and intense artificial coloring and extracts.

Europe however, has retained more of their historic connections to food, and tends towards more dense, heavy baked goods flavored more often from nature than laboratories. Seed cake is one such cake you will not often find in the US.  One reason is because it’s texture is dependent upon a certain inefficient manner of architecting the ingredients.  It’s joy, like that of many British and Irish foods, is dependent upon the sheer exceptional quality of the simple ingredients – pastured eggs, homemade butter from the well-fed family cow, and local flour not readily available or “affordable” in modern times. 

Expensive and/or unavailable indeed when measured with our American focus on efficiency and productivity. I wonder though, if my ingredients cost more errands and money, yet also are important nutrients in their own right instead of a guilt-inducing dietary derailment of artificial junk guaranteed to make me feel ill, which is more expensive? 

I love everything about this cake, though I did dial up the fancy a little by pouring syrup over the hot cake, which makes me love it more, and I enjoy eating it with a schmear of good butter.

It is substantial, filling, and the ingredients are not without calories or fat, but are also nutrient dense. There is sugar, which is always going to be a conundrum, and for which I have no natural solution other than moderation. Since the cake is filling in a nutritionally satisfying way, moderation is naturally easier. 

Anyway, this is a really nice tradition to bring into all your winter weeks, not just for Solstice, though in the day, it would be a luxurious choice during months when eggs and butter were scarce. Like now, which is why such cakes in December are so celebratory.

I happen to be rich in pastured eggs at the moment, so, bring on the hobbit-y cakes!

Darina Allen's Seed Cake

Adapted from Darina Allen's wonderful book, "Forgotten Skills of Cooking."
Servings 8

Equipment

  • ` Round cake pan 7” and 3” deep Size matters; a standard loaf pan works well also

Ingredients
  

  • 3/4 Cup Butter Room Temp
  • 3/4 Cup superfine sugar Domino's Golden Cane works well
  • 3 Chicken Eggs Pastured if possible
  • 1/2 tsp Pure vanilla extract
  • 2 Cups All purpose flour
  • 1/2 tsp baking powder
  • 1 TBS milk or water
  • 1 TBS caraway seeds optional

Optional Glaze

  • 3 TBS Grand Marnier Brandy or whiskey can be substituted
  • 2 tsp water
  • 1/3 cup granulated sugar
  • 1 TBS butter

Instructions
 

  • Preheat oven to 350°F. Grease your baking pan with butter and flour. 
  • Sift the flour and baking powder together. 
  • In a separate bowl, using a mixer, whip the butter first, then add the sugar, and continue whipping until light and fluffy. Do not rush this, or combine the steps, it does make a difference to the texture of the finished cake. (In the day this was done by massaging by hand the warmth of your hands creaming the butter faster, and supposedly producing a lighter cake.)
  • Whisk the eggs and vanilla extract together, and gradually add to the whipped butter and sugar mixture. Mix well.
  • Gradually fold in the flour, taking care to not over-beat. Darina Allen calls the desired texture “dropping consistency.” It will be heavy and stiff, but should not be crumbly. Gently mix in the caraway seeds. Add the milk, liquor or water only if the batter is too dry. 
  • Fill into the prepared baking pan, do not worry of it is lumpy, it will spread into the pan as the batter warms in the oven. 
  • Bake 50 - 60 minutes, taking care to not overtake, which will toughen the texture. To make the glaze, simply warm the glaze ingredients gently in a saucepan until sugar is completely dissolved- do not boil. Pour over hot cake and let cool in the pan.
  • Remove from the oven, pour the glaze over the top if using, and allow to cool in the pan.
What’s in season: Celebrating strawberries with homemade Strawberrycello

What’s in season: Celebrating strawberries with homemade Strawberrycello

 

If I was going to name one skill to master to save money and really intensify the flavors of your home cooking, it would be to deeply start exploring the juices. We throw away so much flavor and nutrition because we don’t value that extra bit of juice in the pan. Yet we will buy a separate spice or sauce to do exactly what that discarded juice will do if you would only recognize it.

Seasonal fruit is a great example of how harnessing the power and flavor of those natural peak-of-freshness juices makes your cooking extraordinary. Most recipes solve the issue of too juicy in pies and jams by cooking the fruits down, and adding thickener. But reverse that thinking, and slow down your process, and I think you will be amazed at the difference.

Got my first strawberries from the local Amish farmer a couple days ago. Plain, simple, straight-up strawberry jam may be one of my very, very favorite kitchen staples. But last year, I made this. And it’s a pretty wonderful way to celebrate that unmistakable flavor of a fresh, ripe, local strawberry in January. And a really excellent DIY gift idea, if you are inclined to think ahead that way.

Strawberrycello

  • 2 pints strawberries, hulled and sliced, or 1-1/2 pounds frozen strawberries, thawed
  • 1-1/2 cups Simple Syrup*
  • 1 fifth vodka, 80 – 100 proof

Muddle the strawberries and simply syrup with a wooden spoon in a half-gallon jar. Stir in the vodka. 

Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of strawberries, about 7 days.

Strain the mixtue with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid – it will make your Strawberrycello cloudy. 

Note: If you feel your berries may have been a little overripe, and the flavor of your liquor seems a little flat, add a Tablespoon of strawberry or raspberry vinegar to restore the balance.  

Seal and store in a cool, dark cabinet. Use within 1 year. 

Perfect for sipping on a summer day, for spiking a cosmo, mixing with a summery white wine like Prosecco – don’t forget to chill the glass! 

From the very fun book, Homemade Liqueurs and Infused Spirits by Andrew Schloss. 

Martha will show you how to make herb sugar here.

 

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