Caraway Seed Cake

AuthorBobCategory, DifficultyBeginner

Seed cake originates from medieval times. It was given to agricultural workers to thank them for the hard labour of seed-sowing. A classic cake with an unusual nutty flavour.

Caraway Seed Cake

Yields10 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 100 g Margarine
 100 g Caster Sugar
 3 Eggs
 200 g Self Raising Flour
 38 g Caraway Seeds
 2 tbsp Milk

1

Preheat the oven to 140ºC. Prepare a 1lb Loaf tin, lining it with greaseproof paper or a cake liner.

2

Beat the margarine and sugar together until the mixture is creamy in texture.

3

Add the eggs, one at a time, and beat into the mixture thoroughly.

4

Add the flour, caraway seeds and milk and cut/fold into the mixture.

5

Transfer the mixture into the prepared loaf tin and place on the middle shelf of the oven. Bake for 50 minutes.

6

Transfer the cake to a wired tray to cool for 20 minutes before serving.

Ingredients

 100 g Margarine
 100 g Caster Sugar
 3 Eggs
 200 g Self Raising Flour
 38 g Caraway Seeds
 2 tbsp Milk

Directions

1

Preheat the oven to 140ºC. Prepare a 1lb Loaf tin, lining it with greaseproof paper or a cake liner.

2

Beat the margarine and sugar together until the mixture is creamy in texture.

3

Add the eggs, one at a time, and beat into the mixture thoroughly.

4

Add the flour, caraway seeds and milk and cut/fold into the mixture.

5

Transfer the mixture into the prepared loaf tin and place on the middle shelf of the oven. Bake for 50 minutes.

6

Transfer the cake to a wired tray to cool for 20 minutes before serving.

Caraway Seed Cake

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