Triple-Seed Holiday Cake

3 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon grated nutmeg
1 teaspoon sea salt
2/3 cup shortening
2 cups sugar
4  eggs, unbeaten
3 tablespoons grated lemon peel
1 cup milk
1 tablespoon caraway seeds
1 tablespoon poppy seeds
1 teaspoon anise seeds
 powdered sugar for sprinkling
Preheat oven to 350 degrees.

Sift together the flour, baking powder, nutmeg, and salt. In a separate bowl, cream together shortening and sugar; add one egg at a time, beating about 1 minute after each addition. Blend in lemon peel. Gradually add flour mixture to the shortening and eggs, alternating flour with small amounts of milk, stirring and mixing well.

Grease and flour a tube pan and spread one-quarter of the batter on the bottom. Sprinkle with caraway seeds. Pour in another quarter of the batter and sprinkle with poppy seeds. Add the third quarter and sprinkle with anise seeds. Then top with the remaining batter.

Bake for about 80 minutes. Remove from oven, but let cool on rack for 15 minutes before removing cake from pan. Sprinkle with powdered sugar.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 80 min

Servings: 12

Recipe By: Adelma Grenier Simmons

From: A Merry Christmas Herbal

Nutrition Facts
As prepared, each serving contains 350 calories, 14g total fat, 70mg cholesterol, 350mg sodium, 55g total carbohydrate and 6g protein.