Description

Bilbo’s Seed Cakes are delightful mini cakes flavored with aromatic caraway seeds, warm spices like nutmeg and cinnamon, and optionally enriched with brandy. These light and fluffy treats are perfect for sharing, featuring a crisp demerara sugar topping that adds a subtle crunch. Baked at a low temperature, they achieve a tender crumb and comforting spice profile, ideal for tea time or festive occasions.

Ingredients

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3 large eggs
¼ cup brandy (optional)

Dry Ingredients

2 cups all-purpose flour
1 tablespoon caraway seeds
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
4 teaspoons demerara sugar (for topping)

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Instructions

Preheat the Oven: Preheat your oven to 300°F (150°C) and grease four 4½-inch mini springform pans to prepare them for baking.
Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy to create a smooth batter base.
Add Eggs: Incorporate the eggs one at a time, thoroughly mixing after each addition and scraping down the bowl to ensure uniform blending.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, caraway seeds, ground nutmeg, and ground cinnamon to combine the spices evenly with the flour.
Combine Batter: Add half of the dry ingredients into the wet mixture and stir gently. Then, stir in the optional brandy to enhance the flavor profile.
Finish Mixing: Add the remaining dry ingredients and mix until just combined, taking care not to overmix to keep the cake tender.
Fill Pans and Add Topping: Divide the batter evenly among the prepared springform pans. Sprinkle each with 1 teaspoon of demerara sugar to form a crunchy, caramelized topping.
Bake: Place the pans in the oven and bake for approximately 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cakes are ready.
Cool and Remove: Once baked, cool the cakes on a wire rack. After cooling, carefully remove them from the springform pans to serve.

Notes

If brandy is omitted, you can substitute with orange juice or simply omit for a non-alcoholic version.
Mini springform pans are ideal for shape and presentation, but you can use muffin tins or small cake pans if unavailable.
Allow cakes to cool completely before removing from pans to avoid breaking.
Storing the cakes in an airtight container helps keep them fresh for up to 3 days.
These cakes pair wonderfully with tea or coffee, making them a perfect afternoon treat.