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Caraway seed loaf cake

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Caraway Seed Cake
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

    (may need 15 mins extra)
  • 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

That's goodtoknow

cartoon image of chef

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 160°C (320°F, 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.

Average rating

  • 3
(147 ratings)

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