Seed Cake with Emptins – 1798


This recipe results in a somewhat quirky loaf that falls somewhere between a heavy cake and a very serious shortbread. One slice will go a long way, and is best spread with a bit of salted butter. 

Ingredients:Full Batch                                       Half Batch                             Quarter Batch

  • 1 lb. sugar                                       1/2 lb. sugar (1 cup)        1/2 cup sugar
  • half ounce allspice                      1/4 ounce allspice            1/2 Tbs. allspice
  • 4 quarts flour (16 cups)            8 cups flour                          4 cups flour
  • 1 lb. butter                                     1/2 lb. butter                      1 stick butter, melted into
  • 1 pint milk                                      1 cup milk                             1/2 cup milk
  • 9 eggs                                               4 eggs                                     2 eggs
  • 1 gill emptins                                2 oz. emptins                      1 oz. emptins
  • seed                                                  seeds                                      2 Tbs. seeds
  • currants                                          currants                                1/2 cup currants or chopped raisins

These instructions are for the quarter batch,  Bake at 350 F for 1-1 1/2 hours, or until it’s slightly brown on top. 


2 thoughts on “Seed Cake with Emptins – 1798

  1. I was just rereading The Hobbit, and wondering what the seedcake they were talking about was, and now I know! Love the website.

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