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Jacob Harper
This be slappin. 10/10 really makes me feel like I am sitting in the kitchen at Bag end with 13 total strangers who just forced there way into my home.
Jessica Fisher
Glad you liked them! I think they’re bussin’, too!
Matt
These cakes were fantastic! This was my first time trying these for a Hobbit-themed 2nd breakfast and I was pleasantly surprised by how much I enjoyed them. Definitely will be making them again.
Jessica Fisher
They are a pleasant surprise. Thanks for taking the time to leave a review, Matt!
Samantha
How should I adjust if I only have 6in springforms?
Jessica Fisher
We baked ours in a 9-inch springform last weekend for about the same amount of time. I’d just check for doneness and add five minutes if it’s not done.
Jenna
Hello, the intro says to bake at 400° and the recipe says 300°. Which temperature should I bake at?
Jessica Fisher
My apologies for the typo. The bake temp should be 300 degrees.
Mary Bass
Jessica, Did you left out the baking powder? Thanks, Mary
Jessica Fisher
No, there is no baking powder in this recipe.
Kristin Anderson
I adore this recipe! The seed cakes are moist and so delicious! I used apricot brandy and it was amazing! Next week I have family coming and want to make this into one big cake. What size cake pan should I use? Thanks!
Jessica Fisher
Hey Kristin. I love the idea of using apricot brandy. Brilliant! I’ve never made it as one big cake. My kids love the small ones and serving is so easy with other “tea foods”. Were you thinking round or 9×13? It has more bulk than my layer cakes and coffeecakes, so I would lean toward a 9×13-inch pan, and start checking it at the 35 minute mark. It will probably take longer than that, but I don’t want it to be dry. Maybe do a trial run first? Let me know how it goes!
Rita
This recipe is so quick and easy. The brandy taste was a bit strong right out of the oven, but it mellowed as the cake cooled. I like a lot of caraway flavor, so I will add more seeds next time. I made this in one larger springform pan because that is what I had and I didn’t change the bake time. It turned out really well!
Jessica Fisher
Great! I was just saying I wanted to make it in a larger pan. Glad it worked out for you.
Jenna
Hello there, love this recipe and have made it twice! It was a hit both times. Are the nutrition facts correct? Given the amount of butter, 1g of fat can’t be right if a serving is 1/16 of the recipe (1/4 of a cake). I think it has to be 12g?
Jessica Fisher
Thanks for checking in, Jenna. I’m not sure how the numbers were crunched earlier, but they were definitely wrong. I ran it through the calculator again and updated the recipe card. Glad you enjoy it!
Judie
Is it ok to use bleached flour, or does it have to be unbleached?
Jessica Fisher
Yes, that is fine.
Jessica
I love this recipe! We veganized it by replacing the eggs with two flax eggs (2 tbsp ground flax seed, 4 tbsp water) and 1/4 cup applesauce.
Jessica Fisher
So great to hear! Thanks for giving the vegan feedback. We’re in the process of veganizing a lot of the recipes (our 15yo daughter eats vegan), but it will take some time to update things. Thanks for sharing!
Jill
Jessica,
Did you replace the butter with the 1/4 cup of applesauce or was that part of the replacement for the three eggs?
Thank you so much!!
Jessica Fisher
I’m not sure if the other Jessica will reply. I’m guessing based on her measurements that she did the two flax eggs for two eggs and the applesauce for the other egg. I would use plant butter for the dairy butter. You can learn more about using flax for baking here: https://goodcheapeats.com/use-flax-seed-meal-to-bake-without-eggs/
Chardy
Hi! I tried making this a couple of times and it was very dense and flat I’m wondering if I should use self-rising flour instead?
Jessica Fisher
Chardy, do you mean you tried it vegan and it was dense? That often tends to be the case for vegan baking.
Julie
Can you use regular cake round pans?
Jessica Fisher
I have not tried this yet, but I would recommend two rounds and start checking for doneness at the 25 minute mark. May take longer because we bake these at a lower temp.
James
It would be helpful to have alternative baking instructions for those who don’t have specialty pans, which can be expensive. Does this work better in muffin tins or brownie trays? How would cook time change?
Jessica Fisher
Great point, James. Muffin tins should be about 25-30 minutes. Check at the lower end.
Katie B
This looks delightful! I also have to ask, where did you get those charming flowered dishes?
Jessica Fisher
They are Nancy Calhoun’s Francesca design, from the early to mid 90s. They’re a little harder to find these days.
Chris
This looks good, but unfortunately I can’t have gluten, dairy or refined sugar. I wonder if I modify the recipe a bit. Agave and/or stevia for the sugar, not sure about the other stuff…