History Cookbook: Caraway Seed Cake

Healthiness : (514 votes)

Preparation Time: 30 minutes
Cooking Time: 1.5 - 2 hours
Number of servings: 24
This is a vegetarian recipe


Caraway seed cake was very popular with the Victorians, it was often eaten after a heavy meal as caraway seeds have good digestive qualities.

• 450g butter (at room temperature)
• 450g plain flour
• 350g caster sugar
• 20g caraway seeds
• 6 eggs, whisked
• 200ml milk
• ground mace
• freshly grated nutmeg, to taste

• Weighing Scales
• Whisk
• Measuring Jug
• Large Cake Tin
• Greaseproof Paper
• Electric Whisk or Wooden Spoon
• Mixing Bowl
• Grater
• Wire Rack

Always wash your hands before preparing food.

1. Grease a large cake tin with butter and line the bottom with greaseproof paper (this stops the cake from sticking to the tin)
2. Pre-heat oven to 170 degree C
3. In a large bowl, cream the butter and sugar together using an electirc whisk or wooden spoon, until light and pale
4. Mix in the flour
5. Mix together the caraway seeds, mace and freshly grated nutmeg and add to the cake mixture and mix well
6. Carefully break the eggs into a seperate bowl and gently whisk with a fork.
7. Gradually add small amounts of egg to the mixture and mix in until you've used all the egg
8. Finally, pour in the milk and mix for another 5 minutes to make sure everything is all is mixed up
9. Pour the cake mixture into the tin and bake for 1.5 - 2 hours (ask an adult to help you tes tif the cake is cook by pushin a skewer into the cake, if it comes out clean it is cooked)
10. Carefully tekae the cake out of the oven and leave to cool for 10 minutes before taking out of the tin
11. Leave to cool on a wire rack before cutting into slices

There are 5 comments for this recipe.
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Name: Beth	9th February 2017
Jane and Helen eat seed cake in 'Jane Eyre' with Miss Temple!

Name: Ds	28th March 2016
great

Name: Nininuni	18th September 2014
It looks nice

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