A Rich Seed Cake

I'm attending a series of history presentations around the American Revolutionary War, from the events leading to it, to the actual years of the conflict (which were several after 1776, if you didn't know), and early days of the new Republic.  Since I haven't been able to participate substantively, I asked if they would be interested in having some cakes or cookies baked from period recipes - and the organizers eagerly accepted.

For the first one, I chose a Georgian era recipe from The British Museum Cookbook, reprinting Mrs. Raffald's recipe for a "Rich Seed Cake".  I made a few changes in process, because I wanted to take advantage of my stand mixer, and it has only one bowl:

I started by whipping four egg whites stiff, and
moved them to a separate bowl to wait.

Same bowl, I was lazy and did not wash it.
Softened butter (one cup) and white sugar
(three-quarters of a cup, can be one cup).

Butter and sugar whipped until light.
I stopped to scrape the sides a couple times.

Adding the egg yolks one at a time.

Adding (possibly too many, I estimated) anise seeds, plus one
teaspoon each of ground cinnamon and ground nutmeg.

I added two cups of  flour one half-cup at a time,
alternating with the whipped egg whites.

I probably should have started with the egg whites and mixed
them in completely but I thought this might keep more of the air
in the mixture, since that is the only raising power in this recipe.

I decided to use a fancy pan for the baking, and forgot to take a photo before putting it into the oven.  I also forgot to tap the pan to knock out any air bubbles before baking.

While the oven was on, since I'd been successful in foraging for blackberries, I made a batch of muffins which were shared with (very appreciative) neighbors:

I used a friend's blueberry cake recipe, but instead of layering
the batter and berries, stirred the berries in and scooped.

Final results, before I packaged up the muffins to deliver to neighbors:

Of course I sampled before delivery.  All reports are that the 
muffins - which are not too sweet - are very yummy.

I wrapped the cake in clingfilm to stay moist and mellow overnight:

Pockmarked by the air holes, and hopefully not too dry or dense.

My house smells wonderful.

I might try her recipe for "Wiggs" if the presenters are talking about the similarly-named political party.

Also this week, I went to a local group's gathering, and wanted to take something interesting but not too complicated.  So I started a shawl, using sock yarn doubled.  The colours are not ones I usually like, but this will be nice and a bit of warmth, and if somebody wants it I won't be sad to pretend generosity.

The yarn was dyed by the "Little" of a local dyer in Texas, and is called "Space".  The stitch markers are leftover Turtle Tokens that I give to people who join the daily walks at some conferences I attend.  I've since seen the dyer's Fallen Moon Drops pattern and one colourway is similar to this, so since it's just been a weekend's knitting I am tempted to frog and reuse the yarn - but I am desisting.  I have another skein or two of her yarn that I can use, or of course some other.