Caraway seed loaf cake recipe

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Looking for cake recipes, caraway cake recipes, classic cake recipes or caraway seed loaf cake recipes? 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.

Serves8–10
SkillEasy
Preparation Time10 mins
Cooking Time45 mins
Total Time55 mins (may need 15 mins extra)
Cost RangeCheap

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

WEIGHT CONVERTER

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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.
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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