Colonial Seed Cake
A fragrant seed cake featuring poppy seeds and vanilla, with a moist crumb and subtle nutty flavor, perfect for teatime or special occasions.
Ingredients
Instructions
- In a large bowl, combine poppy seed and milk.
- Let stand for 3 to 4 hours or overnight.
- Preheat the oven and grease and flour a standard size loaf pan.
- In a mixing bowl, combine the seed and milk mixture with the eggs (at room temperature), softened butter, sugar, and vanilla.
- Add the all-purpose flour and baking powder to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted into the center comes out clean, about 50-60 minutes.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the batter. If you don't have poppy seeds, chia seeds can be a good substitute. Ensure that your butter is softened for easier mixing, and try using fresh vanilla extract for a more aromatic flavor. This recipe also lends itself well to variations, such as adding lemon zest for a citrusy twist.
Serving Suggestions
This Colonial Seed Cake is delicious on its own but can be served with a dollop of whipped cream or a drizzle of honey for added sweetness. It pairs beautifully with a cup of tea or coffee. For a complete dessert experience, consider serving it alongside fresh berries or a scoop of vanilla ice cream. It's a lovely addition to brunch or an afternoon gathering.
Storage & Reheating
To store leftovers, wrap the cooled seed cake in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate it, which can extend its freshness for up to a week. To reheat, slice the cake and warm it briefly in the microwave or toaster oven for a delightful, fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Colonial Seed Cake contains roughly 1250 calories, with 25g protein, 158g carbohydrates, and 50g fat. It is an excellent source of calcium (150% of the Daily Value), iron (90% of the Daily Value), and dietary fiber (59% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1005mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute any milk you prefer, such as almond, soy, or oat milk. Just ensure that the alternative milk is unsweetened to maintain the balance of flavors in the cake.
What can I do if the cake is too dense?
If your seed cake turns out too dense, it could be due to overmixing the batter or not measuring the flour correctly. Next time, mix until just combined and consider sifting the flour and baking powder together before adding them to the wet ingredients to aerate them.
Can I freeze the Colonial Seed Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).