Seed cake originates from medieval times. It was given to agricultural workers to thank them for the hard labour of seed-sowing.
Preheat the oven to 170ºC. Gas mark 5.
Prepare a 1lb Loaf tin, lining it with greaseproof paper or a cake liner.
Beat the margarine and sugar together until the mixture is creamy in texture.
Add the eggs, one at a time, and beat into the mixture thoroughly.
Add the flour, caraway seeds and milk and cut/fold into the mixture.
Transfer the mixture into the prepared loaf tin and place on the middle shelf of the oven. Bake for 50 minutes.
Transfer the cake to a wired tray to cool for 20 minutes before serving.
Ingredients
Directions
Preheat the oven to 170ºC. Gas mark 5.
Prepare a 1lb Loaf tin, lining it with greaseproof paper or a cake liner.
Beat the margarine and sugar together until the mixture is creamy in texture.
Add the eggs, one at a time, and beat into the mixture thoroughly.
Add the flour, caraway seeds and milk and cut/fold into the mixture.
Transfer the mixture into the prepared loaf tin and place on the middle shelf of the oven. Bake for 50 minutes.
Transfer the cake to a wired tray to cool for 20 minutes before serving.