There & Back Again: A Seed Cake’s Tale

So you have a fondness for fantasy? A weakness for wizards? A soft spot for…Smeagol?? Hmm, maybe not, but we do love hobbitses! And being good hobbit lovers, as it were, we also have a soft spot for second breakfast! Today’s posting will be sure to tickle the hairs right off of your toes, & is perfect for your Uncle’s eleventy-first birthday!! Or should you ever have a party of hungry dwarves at your door, you can do what any good (& bewildered) hobbit host does, & serve them some Seed Cake.

Our good friend Corey has kindly agreed to share with us his “secret” recipe for Seed Cake, a favourite amongst all Shirefolk.

Seed Cake Recipe & tutorial((**WARNING!! Very image heavy post!!**))

Phase One:


  • 2 & 1/4 cup flour
  • 1/4 tsp salt
  • 1 tbsp baking powder

Combine the flour, salt, & baking powder together in your sifter. If you don’t have a sifter, just put them in a bowl & gently stir together to get them evenly distributed. (All of this was done while also leveling our D&D characters, because we’re that awesome.) The reason we are not adding sugar to the sifter, though it is a dry ingredient, is that it must be emulsified in the wet ingredients, thus it will actually be used in Part Two.

Corey’s microwave was broken so I walked around with butter sticks in my pockets to get “softened butter.” Hehe!! xD After it softened up, I then put the butter sticks in to the mixing bowl. (Which I am totally jealous of!)

Hobbits LOVE BUTTA y'all!

Phase Two:


  • 1/3 cup of milk
  • 3 eggs
  • 3/4 cup of butter
  • 3/4 cup of sugar
  • 1 tsp vanilla extract
  • 1 splash of orange extract in lieu of orange zest (otherwise 1tbsp orange zest)
  • 3 tbsp caraway seeds

At this point, Corey poured out 1/3 cup of milk in to a measuring bowl. We then headed over to the mixing bowl, & added sugar to the butter.

After that, we started the mixer up at medium speed, & cracked in the 3 eggs to be mixed in with the other ingredients. By the way, our butter turned out to not be quite softened enough, so if your butter sticks to the beater, increase the speed until it gets mixed in. Haha!

Begin adding the sifted flour, baking powder, & salt to the mixer, albeit slowly. What Corey actually did was pause the mixer, add a heap of the dry ingredients, then start the mixer again on medium, pouring a little of the milk in. After it all mixed in, he paused it again, added more of the dry ingredients, then started back on medium speed, adding some more milk until it mixed in thoroughly. He continued this pause, add dry, start, add milk, repeat until all of the dry mix was gone & the last of the milk had been added. He stresses that you “want to make sure that it combines gradually.” Once it was all sufficiently mixed, he used a little rubber spatula to get the excess dry mix off the sides of the mixing bowl & let it continue mixing on low speed.

We continued to let the mixer mix at medium speed as we prepared the next part. Here Corey stated that you can replace orange extract with zest, but if you do use 1 tbsp of orange zest. Now, just add the vanilla extract & orange zest to the mixing bowl as it mixes, & continue mixing on low.

The next & MOST IMPORTANT step is to add the oh-so-delicioso caraway seeds — those give the Hobbit Seed Cake it’s unique, intoxicatingly light, yet terribly tasty flavour. (Which, coincidentally, goes wonderfully with a spot of Earl Grey or, really, any ol’ black tea.) Measure them out, mix them in, making sure to get them fairly evenly spread throughout the batter.

Phase Three:


  • Butter or cooking spray (for greasing the pan)
  • Brown sugar (optional)
  • Oven
  • Toothpick or Fork

Here, we went to butter the pan, but decided to use cooking spray instead. Cooking spray is fairly straight forward, as is “buttering a pan,” but if you’d like to see how it’s done, check out this video on YouTube.

Regardless of which way you choose, “Don’t EVA forget… Tha BUTTA, y’all..!”

After that, it’s time to bake!! Bur first, Corey says, “I can & will sprinkle some brown sugar on top. …well, it’s optional.” (But srsly, its not!)

We had a nifty little tin with individual sized partitions, so we poured them in as evenly as possible, added some brown sugar to the tops, made them “even” on the tops, & then placed them on the middle rack to bake at 350 degrees for about 45-50 minutes or until deliciously golden… At which point, toothpick test!

Bake the seed cake with plenty of love ... and heat

If you’ve never heard of or done the toothpick test, you must have never baked a cake before! In which case, welcome to the glorious world of baking!! 😀 The toothpick (or fork) test is where you take a toothpick (or fork) & insert it in to the middle of your baked good, then after pulling it out, inspect it for wet batter. If it comes out “clean” the interior is fully baked through. However, if it remains wet, try baking it for a few minutes more & continue checking until thoroughly baked.

Do the toothpick test to see if your seed cake has finished baking

Once finished baking, carefully remove the tin from the oven & place it on a cooling rack. Let them cool until you can stand to touch them (they do smell quite tempting by this point!)

 Seed caaaake!!

After cooled, share with hobbit friends & enjoy!!

Lord of the Rings & Hobbits abound... glory to the Seed Cake & it's epic journey

What other tasty hobbit treats would y’all be interested in tasting??
As one final treat, please enjoy this comic from our good friend Jeremy Kerns at The Garage!!


And to all of our friends States side, Happy Labor Day!!
— Elise M. Gross

6 thoughts on “There & Back Again: A Seed Cake’s Tale

  1. I really enjoyed how descriptive this post was and the creativity in the photos!
    You have a knack for explaining many details in a free & easy manor, which I love! This blog is definitely a paragon on a pirate ship (the web) of what, seems like mostly trash.
    Thanks for the excellent read!

  2. Oh my God, I am so doing these! Hubby is a huge LOTR fan and we’re celebrating our 5th anniversary next month so I hope to surprise him. I don’t know about the orange zest, I don’t like the taste, what can I substitute it with?

    • Thanks Olivia!! I’m glad you’re excited!! I’d recommend, if you don’t like orange zest, either doa bit of vanilla, almond, or leave it out completely (we do, & it’s still delish!!) I suppose you could always sub something else as well, but those are primarily what we use. 🙂

    • Thanks Julia!! Admittedly, I was a bit apprehensive at first, but it really is pretty easy once you try! 😀 Of course, my BFF was an excellent teacher!

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