Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 12. One of the earliest known cookbooks by an African American author.
The high ratio of butter to liquid creates a tender, crumbly texture characteristic of historic seed cakes. Saleratus (baking soda's predecessor) reacts with the cream's natural acidity to provide gentle lift without overpowering the delicate caraway and rose water aromatics. The stiff paste prevents spread during baking, maintaining clean edges and a sturdy structure that holds the seeds throughout.
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Make into a stiff paste
Cut out with a tumbler
Bake thirty minutes
The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let stand at room temperature for 15-20 minutes before rolling and cutting. Unbaked cut cakes can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake directly from frozen, adding 5 minutes to baking time.
Store baked seed cakes in an airtight container at room temperature for up to 1 week, layering parchment paper between cakes to prevent sticking. They can also be frozen for up to 3 months; thaw at room temperature for 30 minutes before serving. The flavor actually improves after 1-2 days as the caraway mellows.
