Name: Caraway seed loaf cake recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves: 8–10
Cuisine: British
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

By GoodtoKnow

published 20 July 2007

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

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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.

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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