Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Victorian Seed Cake Recipe
    Lost? Site Map

    Victorian Seed Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Lise in Indiana's Note:

    This solid, satisfying cake was typical of a hearty Victorian tea. Fresh lavender makes a pretty and aromatic garnish

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well.
    2. 2
      Preheat oven to 350ºF. Grease and flour a Bundt pan or 10-inch tube pan.
    3. 3
      Cream the butter and gradually add 1 1/4 cups of the sugar.
    4. 4
      Beat in the zests and the poppy seeds.
    5. 5
      Add the egg yolks, one at a time, beating well after each addition.
    6. 6
      Continue beating for about 5 minutes, until the mixture if very light and creamy.
    7. 7
      In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry.
    8. 8
      Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition.
    9. 9
      Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly.
    10. 10
      Pour batter carefully into the prepared pan.
    11. 11
      Bake one hour, or until a toothpick comes out clean when tested in the center.
    12. 12
      Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly.
    13. 13
      Immediately after removing cake from the oven, pierce the top all over with a thin skewer.
    14. 14
      Pour the citrus syrup all over the top to cover completely.
    15. 15
      Cool cake in the pan to allow syrup to be absorbed completely.
    16. 16
      Remove cake from pan and serve.

    Ratings & Reviews:


    Nutritional Facts for Victorian Seed Cake

    Serving Size: 1 (106 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 424.4
    Calories from Fat 227
    Total Fat 25.3 g
    Saturated Fat 13.8 g
    Cholesterol 174.3 mg
    Sodium 173.1 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 0.9 g
    Sugars 27.5 g
    Protein 6.6 g

    The following items or measurements are not included:

    lime zest

    Ideas from


    Over 475,000 Recipes Network of Sites