Seed Cake | The Hobbit
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Have you ever heard of seed cake? This classic British food has been enjoyed as an afternoon treat since the Middle Ages. This particular cake is a prominent featured food in J.R.R. Tolkien’s The Hobbit and The Lord of the Rings series. This recipe is based on old-fashioned seed cake recipes, similar to what Tolkien himself would have eaten while writing about hobbits in their cozy homes!
what is seed cake?
Seed cakes have been mentioned in English literature all throughout history. This cake is a traditional British baked good, and it is named after the caraway seeds baked inside that give it a unique flavor. The cake itself is not overly sweet, and it pairs perfectly with a hot cup of tea.
The origins of seed cake are unknown, thought it is known that many baked goods contained seeds and various spices throughout history, prominently in the Middle Ages. The seed cake that we know more fondly today became popular in the 18th century and had a resurgence again in the 19th century.
You will see mentions of seed cake in many, many English fiction books including Jane Austen’s Emma. It is a particular favorite of Mr. Woodhouse. It is also mentioned in stories by Beatrix Potter and, of course, Tolkien.
SEED CAKE IN THE HOBBIT:
"“A little beer would suit me better, if it is all the same to you, my good sir,” said Balin with the white beard. “But I don’t mind some cake – seed-cake, if you have any.”
“Lots!” Bilbo found himself answering, to his surprise; and he found himself scuttling off, too, to the cellar to fill a pint beer-mug, and then to a pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel.
-An Unexpected Party, The Hobbit, J.R.R. Tolkien
gathering ingredients:
To make a delicious seed cake just like Bilbo Baggins would enjoy, you will need to gather a few key ingredients. These are probably already in your own hobbit pantry!
Flour. For this recipe, all-purpose flour works best. A seed cake is normally a bit denser than a modern cake and is a bit more bread-like.
Baking Powder. To leaven this cake, you will need baking powder.
Caraway Seeds. The flavor of seed cake is really unique because it incorporates caraway seeds! I also added poppy seeds to my recipe, though you can omit these if you wish.
Spices. Cinnamon and nutmeg help flavor this cake and give it a signature autumnal flavor.
Salt. I like to use kosher salt in my recipes.
Butter. I prefer to use salted butter, but you can certainly use unsalted if you prefer.
Sugar. For this recipe, you will need granulated sugar.
Eggs. You will need 3 large eggs, separated into whites and yolks.
Milk. You can use any type of milk that you prefer for this recipe, dairy or non-dairy.
how to make seed cake:
Step One: In a large bowl, whisk together the dry ingredients and set these aside for now. Then, in a separate large bowl of an electric mixer or with a handheld mixer, cream together the butter and sugar until light and fluffy. Next, beat in the egg yolks one at a time, beating each yolk for about 1 minute. Add in the egg whites one at a time as well, beating them on high speed.
Step Two: Fold in the dry ingredients alternately with the milk. Once everything has been added, beat the batter on medium speed for about 2 to 3 minutes or until the batter just comes together.
Step Three: Bake the cake in its prepared dish for about 40 to 45 minutes at 350° F (177° C). It is ready when a toothpick inserted in the center comes out clean.
It’s no wonder why Bilbo and Frodo were lovers of seed cake, and Tolkien himself! This cake is absolutely delightful, albeit not necessarily what I envision when I think of a cake. Still, it’s quite tasty and perfect for enjoying with a hot cup of tea or coffee in the afternoon when you need a break from the day’s work. It’s very filling and incredibly unique in flavor with the caraway seeds. This is certainly a recipe fit for a Hobbit’s elevensies or tea hour!
xoxo Kayla
similar recipes:
Seed Cake from The Hobbit
Ingredients
- 1 1/2 cups (188 g) all-purpose flour
- 1 tbsp (4 g) almond flour
- 1 1/2 tsp (7 g) baking powder
- 1 tsp caraway seeds
- 1 tsp poppy seeds
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 cup (116 g) salted butter, softened
- 2/3 cup (133 g) granulated sugar
- 3 egg yolks
- 3 egg whites
- 1/2 cup (120 ml) whole milk
Instructions
- Preheat the oven to 350° F (177° C). Grease and flour an 8-inch (20-cm) cake pan and set it aside.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, caraway seeds, poppy seeds, cinnamon, salt, and nutmeg. Set this aside for now.
- In the bowl of a standing electric mixer fitted with a paddle attachment, cream together the butter and the sugar until the butter is pale yellow and fluffy, about 4 minutes. Scrape down the sides of the bowl. Next, add the egg yolks, one at a time. Beat in each yolk for about 1 minute. Then, add the egg whites one at a time on high speed. Altogether, this will take about 6 to 8 minutes.
- Next, add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Beat the batter on medium speed until everything just comes together, being careful not to over mix, about 5 minutes total.
- Spread the batter into the prepared pan. It will be a bit thick. Bake the cake for about 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake rest in its pan for about 10 minutes before inverting it onto a wire cooling rack. Flip the cake over so that it does not lose its dome. Serve the cake at room temperature dusted with powdered sugar, if desired.
Nutrition Facts
Calories
396Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
