English Caraway Cake Recipes

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MRS BEETON'S VICTORIAN SEED CAKE - A VERY GOOD SEED CAKE



Mrs Beeton's Victorian Seed Cake - a Very Good Seed Cake image

Yes, this IS a very good seed cake, but that's not my title, but how this recipe is listed in Mrs Beeton's cookbook of Household Management! I love seed cake, the aniseed flavours of the caraway seeds marry so well with the light sponge and subtle spices. You can also add optional chopped candied peel as my grandmother used to - it makes the cake moister. For your interest, I have posted the recipe as it orginally appeared, at the end of the modern adaptation. Seed cake was very popular during the Victorian era, it was often taken as a "Digestive" after a heavy meal or before retiring to bed, as caraway seeds are known for their soothing and digestive qualities. You can omit the brandy if you wish, and add milk in its place.

Provided by French Tart

Categories     Dessert

Time 2h10m

Yield 1 Large Seed Cake, 12 serving(s)

Number Of Ingredients 9

450 g butter
450 g flour
350 g caster sugar
2 tablespoons caraway seeds
6 eggs, whisked
200 ml brandy or 200 ml madeira wine
ground mace
grated nutmeg, to taste
50 g chopped candied citrus peel (optional)

Steps:

  • Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7" (18cm) to 8" (20cm) round cake tin.
  • Cream the butter with the sugar and then sift in the flour.
  • Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well).
  • Stir in the whisked eggs and the brandy.
  • Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps.
  • Pour the mixture into a tin lined with buttered paper.
  • Bake it for 1½ to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown.
  • ORIGINAL RECIPE:.
  • A VERY GOOD SEED-CAKE.
  • 1776. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
  • Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
  • Time - 1-1/2 to 2 hours.
  • Average cost, 2s. 6d.
  • Seasonable at any time.

Nutrition Facts : Calories 723.3, Fat 33.1, SaturatedFat 20, Cholesterol 173.1, Sodium 303.4, Carbohydrate 58.5, Fiber 1.4, Sugar 29.3, Protein 7.5

CARAWAY SEED CAKE



Caraway seed cake image

Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds

Provided by Natasha Illingworth

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Serves 8-10

Number Of Ingredients 10

170g golden caster sugar
170g butter , softened
3 large eggs
½ tsp vanilla extract
170g self-raising flour
45g ground almonds
4 tbsp milk
4 tsp caraway seeds
1 tbsp demerara sugar
1 tbsp flaked almonds

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
  • Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
  • Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.

Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

ENGLISH CARAWAY CAKE



English Caraway Cake image

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

Provided by MARBALET

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 10

Number Of Ingredients 9

1 tablespoon butter, softened
½ cup butter, softened
2 ½ cups all-purpose flour
1 teaspoon baking powder
salt to taste
¾ cup white sugar
1 tablespoon caraway seed
1 egg
½ cup milk

Steps:

  • 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.
  • 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 : Calories 279.1 calories, Carbohydrate 39.9 g, Cholesterol 47 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.9 g, Sodium 135.1 mg, Sugar 15.7 g

CARAWAY SEED CAKE



Caraway Seed Cake image

Dated? Old-fashioned? Maybe, but our tasters all gave it the thumbs-up and said please include it

Categories     Cake Recipes     Afternoon Tea     Gluten free Recipes

Yield Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Number Of Ingredients 9

175g self-raising flour, sifted
175g spreadable butter
175g golden caster sugar
3 large eggs, beaten
50g ground almonds
4 tablespoons milk
3 rounded teaspoons caraway seeds
2 level tablespoons demerara sugar
1 level tablespoon flaked almonds, crushed a bit

Steps:

  • What you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. Spoon the mixture into the prepared tin. Level off the surface with the back of a spoon, then sprinkle the demerara sugar and crushed almonds all over. Bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for about 1 hour 5 minutes, or until the cake is springy in the centre. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool. I think that this cake tastes better after a day or two, so leave it in its liner and store in a tin. See more Loaf Tin recipes being made in on our Cookery School Video on this page.

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