Description
Bilbo’s Seed Cakes are charmingly spiced mini cakes infused with caraway seeds, nutmeg, and cinnamon, topped with a crunchy demerara sugar crust. With a hint of brandy adding depth, these delicate cakes are perfect for teatime or a cozy snack, delivering a subtle blend of fragrant spices and buttery richness in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon caraway seeds
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 4 teaspoons demerara sugar (for topping)
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup brandy (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 300°F (150°C) and grease four 4½-inch mini springform pans to ensure the cakes don’t stick and bake evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cakes.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to keep everything well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, caraway seeds, ground nutmeg, and ground cinnamon to evenly distribute the spices and seeds.
- Mix Dry and Wet Ingredients: Add half of the dry ingredient mixture into the wet mixture and stir gently. Then, if using, stir in the brandy for added flavor.
- Finish Batter: Add the remaining dry ingredients and stir just until combined to avoid overmixing, which could make the cakes tough.
- Fill Pans and Add Topping: Divide the batter evenly among the prepared pans and sprinkle 1 teaspoon of demerara sugar on top of each to create a sweet, crunchy topping.
- Bake the Cakes: Bake the cakes for about 35 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Remove: Allow the cakes to cool on a wire rack before gently removing them from the springform pans to maintain their shape and texture.
Notes
- The brandy is optional but adds a nice depth of flavor; you can substitute with orange juice or omit it altogether for a non-alcoholic version.
- Use fresh spices for the best aromatic quality.
- Ensure the butter is softened to room temperature to properly cream with sugar.
- These mini cakes bake at a lower temperature to ensure they cook evenly without drying out.
- Springform pans help in easy removal without damaging the delicate cakes.
