A special Tipperary Seed Cake Recipe which is at least as old as my Great-Great Grandmother would be, were she still alive today (175 years old!) Flavoured with orange-flower water, this seed cake would originally have been baked in quantities four times the size of those given here. Families were large and there wouldn’t have been a crust or a crumb left after a day or so, and this seed cake has a most delicious crust.
Caraway seeds chewed after a meal are known to help digestion, and have been valued by bakers and chefs for hundreds of years. Often still found in German breads and cakes, and the famous Hungarian Goulash, caraway seeds have somewhat disappeared from common use in Irish food, which is a pity really.
This Caraway Seed Cake was baked in Ireland from at least the early 1840s, pre-famine time, and proves to me that the Irish have been great bakers for hundreds of years.