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Caraway seed loaf cake

(175 ratings)

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Caraway Seed Cake
Caraway Seed Cake
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This scrumptious caraway cake was a Victorian favourite. The caraway seeds taste of aniseed, and are also used in rye bread and other German recipes.

Ingredients

  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 3 medium eggs
  • 250g (8oz) self-raising flour
  • 38g jar caraway seeds
  • 2tbsp milk
  • 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment

Top tip: Wrap the caraway cake in a freezer bag and freeze for up to three months. Defrost before serving.

Method

  1. Tip all the ingredients into a bowl and beat until smooth. Spoon mixture into the loaf tin and level the surface.
  2. Bake the cake in the centre of the oven 160C (320F, gas mark 3) for 45 mins-1 hr, or until the cake feels just firm to the touch in the centre, and a skewer comes out clean when inserted into cake.
  3. Remove the cake from the oven and leave to cool in the tin for 10-15 mins.
  4. Transfer it to a wire rack to cool completely.

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(175 ratings)

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