For the Cumin Seed Cake are the cumin seeds ground before mixing into the batter? I have found that when I used cumin seed whole in general cooking then people spit them out due to the hard texture of a toasted seed.
The seeds are toasted to bring out their flavour and then used whole. In seed cakes the seeds are left whole as they provide flavour and a slight crunch. As you can clearly see the seeds in the cake we would hope that the eater would appreciate that they are meant to be eaten in this way. Otherwise, you may prefer to try My Mother-In-Law's Madeira Cake or the Rosemary Remembrance Cake as these cakes don't contain whole seeds.