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     Title: Catharine Cotton's Seed Cake
Categories: Cakes
     Yield: 1 Cake

     4    Eggs; separated
     1 c  Sugar; heaping
 1 1/4 c  Flour
 1 1/2 ts Caraway seeds

 Preheat oven to 350°F. Grease and flour a 9" round pan or other
 baking dish.*

 In a standing mixer or with a handheld mixer, beat eggs whites until
 stiff but not dry. Then add egg yolks and beat until mixture is
 uniformly yellow and still fluffy. Add sugar and beat at medium speed
 for about 10 minutes, or until light and shiny. * Scrape down bowl
 and stir in flour and caraway seeds with a spatula.

 Bake for 45-50 minutes, until top is dry and firm to the touch. Cool
 in pan 10 minutes, then run a knife around the edges to loosen it and
 turn cake out onto a wire rack to cool completely.

 * Note: I used an 8" round pan and, as you can see, barely escaped a
 cake batter overflow disaster. 9" would be safer.

 ** Note: I actually forgot the next step, to "make it a little warm
 over the fire"! This didn't seem to detract from the final outcome,
 but you might set the mixing bowl briefly over a double boiler if
 you'd like to be thorough!

 Recipe by Marissa Nicosia

 Recipe FROM: <https://rarecooking.com/2016/03/18/to-make-a-seed-cake/>

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