Hi Carlo, thanks for starting this thread, bump for later reading, headed off to pick up 2 fresh birds, one for the oven and one for the charcoal rotisserie grill. I grew up on the East Side too, 111th and Avenue M. My mom and brother are still in the same house. Our Thanksgiving was always at Grandpa's house over near Wisconsin Steel. No turkey, just a whole roast pig and lamb in their backyard pit. Kapusta and sauerkraut and Grandma's homemade cheese and apple strudels, poppy seed cake and Serbian bread and cakes. Homemade wine too in old A&W rootbeer jugs, pigs head on the platter with candles. Kids ate in the kitchen at a separate table, there were so many of us.Happy Thanksgiving to all!
If you like poppy seed cake I think you would like caraway seed cake often referred to in Britain as old fashion seedy cake.
I am going to make one this evening. It is great served with a cup of tea or coffee or as evening snack before bed.
Some people butter it but personally I think the cake is a rich and moist enough mixture to not add anything to it.
3 eggs
8 oz SR Flour or plain with baking powder
6 oz butter or marg
6 oz sugar
pinch of salt
2 - 3 tablespoon caraway seeds(recipe says teaspoons but I use tablespoons)
2 tablespoons milk
7 or 8" round cake tin greased and lined
Put all ingredients into mixing bowl and using electric whisk or food processors mix until light and fluffy. Pour into cake tin and bake in a preheated oven at 325F for about 60 minutes or until meat skewer or tooth pick comes out clean.
Turn out onto cake rack and cool. Eat cold. Will keep in airtight tin for about 5 - 6 days.
