“…I don’t mind some cake—seed-cake, if you have any.”
“Lots!” Bilbo found himself answering…and he found himself scuttling off…to a pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel.
Here we go with another recipe from my very favorite book of all time. I’ve seen and tried many recipes for Bilbo’s seed cake and have never liked them much. Most recipes out there are very authentic to the type of seed cake that Tolkien likely meant, which is caraway seed cake. I think it’s wonderful that these food bloggers and cookbook authors want to be authentic, but I much prefer poppy seed cake to caraway seed cake.
Years ago, when the first Hobbit movie came to theaters, Denny’s ran a promotion in which they offered a Hobbit-themed menu. Being the total nerds that we are, my husband and I drove 45 minutes to the nearest Denny’s just to eat Hobbit food! One of the items on the menu was French-toasted lemon poppy seed cake with a cream cheese glaze. It was so yummy!
For my recipe, I decided to go somewhere in between the authentic caraway seed cake and the totally inauthentic lemon poppy seed French toast, and I found a great sweet spot! I adapted this recipe for poppy seed cake from Food Network.
Bilbo Baggins’ Seed Cake Recipe
- 1 cup flour
- 1 1/4 tsp. baking powder
- 3/4 cup sugar
- 1/2 cup unsweetened applesauce
- 1 egg
- 1/2 cup milk
- 3 Tbsp. poppy seeds
- 1 tsp. vanilla extract
- Sift the flour and baking powder together into a large bowl.
- Add the rest of the ingredients and mix until incorporated.
- Pour the batter into a round cake pan (or several round cake pans if you’re making smaller cakes).
- Bake at 350 degrees F for 30 minutes, or until done in the middle.
When I took these cute round cakes out of the oven, I really felt like a hobbit! And I had just as much fun eating the cake as I did making it. I hope you enjoy it as much as I did!
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