Caraway seed loaf cake Recipe

(717 ratings)
Sending your rating

serves:

8-10

Skill:

easy

Cost:

cheap

Total Time:

00:55
(may need 15 mins extra)

Prep:

00:10

Cooking:

00:45

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

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 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.

  • 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.

More Recipe Ideas

Top Tip

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