Caraway seed cake
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This scrumptious seed cake was a Victorian favourite. The caraway seeds taste of aniseed, and are also used in rye bread and other German recipes
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Serves: 8-10
Ingredients
Wrap the cake in a freezer bag and freeze for up to three months. Defrost before serving.
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 medium eggs
- 250g (8oz) self-raising flour
- 38g jar caraway seeds
- 2 tbsp milk
- 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment
Method
- Tip all the ingredients into a bowl and beat until smooth. Spoon mixture into the loaf tin and level the surface.
- Bake the cake in the centre of the oven 160°C (320°F, gas mark 3) for 45-60 mins, or until the cake feels just firm to the touch in the centre, and a skewer comes out clean when inserted into cake.
- Remove the cake from the oven and leave to cool in the tin for 10-15 mins.
- Transfer it to a wire rack to cool completely.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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