Caraway seed loaf cake recipe

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8 - 10






10 min


45 min

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.


  • 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


  • 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.

Top tip for making Caraway seed loaf cake

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

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