This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.

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Recipe Summary

Servings:
10
Yield:
1 - 8 inch round cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.

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  • Sift together flour, salt, and baking powder.

  • Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.

  • Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

Nutrition Facts

279 calories; protein 4.5g 9% DV; carbohydrates 39.9g 13% DV; fat 11.5g 18% DV; cholesterol 47mg 16% DV; sodium 135.1mg 5% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2008
Delicious recipe! It was perfect. I must say though that "pour into pan" is impossible. You have to pat it in like biscuit dough. The texture was fabulous very tender with a lovely crust. I'll be making this again and again! Read More
(18)

Most helpful critical review

Rating: 3 stars
09/02/2010
I found this recipe -- identical to that which appeared in the late 1960s Time Life book on British Cookery from which I tried it -- turned out odd. It produced not a batter but a dough so I second the comment that "pouring the batter is impossible"-- it made not so much a cake as a mildly sweet bread. I suspect that the recipe has an error in it and that it calls for too much flour for the butter and sugar. Of course very old recipes for Seed Cake sometimes made more of a bread than a cake and perhaps I was expecting a more Victorian product. I was tempted to add some mace or even vanilla (both of which are ingredients in other recipes for Seed Cake); I also used some ground caraway along with the whole seed. On the whole this recipe as stated makes a pleasant somewhat sweet dense bread which is nice with tea or coffee. Read More
(7)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/22/2008
Delicious recipe! It was perfect. I must say though that "pour into pan" is impossible. You have to pat it in like biscuit dough. The texture was fabulous very tender with a lovely crust. I'll be making this again and again! Read More
(18)
Rating: 4 stars
04/10/2007
This is memories from my childhood. My mom has misplaced her recipe so I was glad to find one. It's flavour was perfect and I went heavy on the caraway seeds but I found it dry. Next time I will add a bit less flour and see if it helps. Read More
(7)
Rating: 3 stars
09/02/2010
I found this recipe -- identical to that which appeared in the late 1960s Time Life book on British Cookery from which I tried it -- turned out odd. It produced not a batter but a dough so I second the comment that "pouring the batter is impossible"-- it made not so much a cake as a mildly sweet bread. I suspect that the recipe has an error in it and that it calls for too much flour for the butter and sugar. Of course very old recipes for Seed Cake sometimes made more of a bread than a cake and perhaps I was expecting a more Victorian product. I was tempted to add some mace or even vanilla (both of which are ingredients in other recipes for Seed Cake); I also used some ground caraway along with the whole seed. On the whole this recipe as stated makes a pleasant somewhat sweet dense bread which is nice with tea or coffee. Read More
(7)
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Rating: 4 stars
06/17/2003
As a kid I hated this. As a grown up I love it! Every cake shop in England used to sell it but I haven't seen any commercially for decades. Do try it. You'll either hate it or love it. Read More
(7)
Rating: 5 stars
09/01/2009
I had never gotten use out of the caraway seeds in my spice rack so I searched this site for a recipe that utilized them. I made this super easy cake as an afterthought after cooking dinner one night. It tasted great! I think of it more as a sweet bread and it's very tasty with butter. I'm glad to have added this to my recipe box! Read More
(3)
Rating: 5 stars
08/29/2002
I had this cake as a child it is excellent. All ages will enjoy this cake. Read More
(3)
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Rating: 5 stars
06/23/2015
I've been making this for years - SOOO delicious! Not super sweet which is something I love about it! Yes the dough is quite stiff so you need to use a spatula to scoop it out and spread it into your pan - but that's what's supposed to happen. It's best eaten in the first day or two or it gets stale - but if that happens use it to make a trifle with!:-) One hint is not to go overboard with the caraway seeds. I also grind them in a coffee grinder before adding them - it makes them not quite such a surprise to bite into when you're eating your seed cake and makes the flavor all throughout the cake. I very often have people try to guess what flavors the cake and NO ONE ever can - they're always shocked to hear that it's caraway! And then they always ask for the recipe!:-) This one is absolutely one of my GO TO favorites!!! Read More
(1)
Rating: 5 stars
06/14/2014
Great cake. Require a bit more sugar. Read More
(1)
Rating: 5 stars
08/16/2010
This was very good but where I come from this isn't exactly a cake and is a little too sweet to call a biscuit but more like a big round scone. It is really good with coffee or tea heated with butter. Read More
(1)
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