White Funeral Cakes (Seedcakes) – a delicious recipe with cake flour, baking soda, butter, sugar, nutmeg, caraway seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift two cups of the flour with the baking soda and set aside.
2
Cream the butter and sugar together in a bowl.
3
Add the nutmeg and caraway seeds.
4
Add the milk alternately with the two cups of flour mixed with the soda, stirring together gently.
5
Gradually sift in the remaining flour and work it in to form a soft dough.
6
Cover and refrigerate at least two hours, preferably overnight.
7
Preheat oven to 325 degrees.
8
Roll dough one-quarter inch thick on a lightly floured board and cut into shapes about three inches in diameter.
9
Place on an ungreased baking sheet.
10
Bake about 20 minutes, until the cakes are firm and turning golden on the bottom.
11
The scraps may be rerolled, cut and baked.
1486
kcal
Calories
50
g
Fat
240
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 cups cake flour, sifted twice, 1/2 teaspoon baking soda, 1 cup (2 sticks) butter, at room temperature, 2 cups granulated sugar, and more.
Yes, White Funeral Cakes (Seedcakes) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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