Sunday, October 7, 2018

Hobbit Seedcakes

"A little beer would suit me better, if it's 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 own surprise; and he found himself scuttling off, too, to the cellar to fill a pint beer-mug, and to the pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel.
                                                             -- The Hobbit, J.R.R. Tolkien, Chapter One

I first made these during a LOTR watchathon party many years back. There are several recipes floating around the web of seedcakes but I prefer this moist, slightly sweet version (think lemon poppyseed cake minus the lemon). You can definitely take this base recipe and make it your own, either by adding some spices such as cinnamon or cardamon or maybe throw a little almond or orange in the mix. Either way, these would make a great addition to your afternoon tea or for an after supper morsel.

Hobbit Seedcakes
Makes two loaves or 24 muffins
Cook time: about 1 hour

3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 Tablespoons poppy seeds
1 cup oil (vegetable or canola oil)
3 large eggs
1 1/2 cups milk
2 cups granulated sugar
1 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
2. Mix together flour, salt, baking powder, and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, oil, and vanilla.
3. Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
4, Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack for second breakfast or afternoon tea.

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