Caraway Seed Cake

15 Dec

This is a rather old, or ‘Traditional’ cake (enjoyed by the Victorians) and not really seen around much anymore.

I first started making cakes with my mum as a small child, helping her make birthday cakes for my three older brothers. From helping my mum I learnt the technique of creaming the butter and sugar, folding in flour and it’s easily become my passion!


  • 175g Butter (Softened)
  • 175g Caster Sugar
  • 3 Eggs
  • 250g Self Raising Flour
  • 38g Caraway Seeds
  • 2tbsp Milk


Firstly, heat the oven to 160 degrees, ideally before you start baking but it doesn’t make any difference if you do it last minute!

Weigh the softened butter (Don’t worry if it’s not softened, it won’t affect the cake in any way, it just makes life a bit easier!) together with the caster sugar in a large-ish bowl. Cream these together using preferably a wooden spoon, this is simply because they are nice and solid and will make the job just that bit easier! If the butter is straight from the fridge, which I do all the time, it will be easier to smoosh the butter into the sugar to get it started then once it’s starting to mix in (without going everywhere) you can go ahead and beat it until it becomes a lighter yellow and looks ‘fluffy’ with no lumps left.

Once the butter and sugar are creamed together you can slowly start to add the eggs and milk. These can be beaten together to make life easier 🙂

Pour a small amount of the egg/milk into the bowl and gently stir so that it doesn’t go everywhere, once partly incorporated beat it until its completely mixed in before adding more. Don’t worry if the mix curdles, it will, this is simply the change of temperatures and that there is nothing to ‘bind’ the mix together. This will change when you add the flour.

Weigh the flour and caraway seeds together. Sift the flour if it’s lumpy (or if you get a sense of security from it!) Now using a big metal spoon you can fold a spoon of flour into the mix. The easiest way to fold in the flour is to put the flour in the middle and using the edge of the spoon cut through the mix from the middle to the edge of the bowl and fold it on itself. Make sure you scrape the sides down every so often so that everything is well mixed. Do this carefully as this is incorporating all he air to help it rise, and with no baking powder or other raising agent in the mix it needs all the help it can get!

When it comes to lining the loaf tin I found it easier to use the same technique you use for a traditional Christmas cake: cut enough grease proof paper to go round the tin, folding up the bottom twice and cutting to the top of the folds. These flaps then allow you to fit it into the greased tin and fit it into all the corners, you can then trim the sides as they will come above the tin. Remember to cut a piece of grease proof to fit the bottom of the tin.

Once all of the four is mixed in scrape the mix into the lined tin and smooth into the edges. Once smooth put into the oven and bake for 45-1 hour – or until the cake is a golden brown and quite firm to the touch. If you’re not sure you can insert a skewer into the middle of the cake, this should come out clean when it’s cooked completely. If you don’t have a skewer you can use a sharp knife or anything like a cocktail stick.  Allow to cool on a cooling rack before slicing.

And there you have it, a wonderful warming caraway cake that is great with a cup of tea, any time of day.


4 Responses to “Caraway Seed Cake”

  1. blackbeanbrownies December 15, 2012 at 11:43 pm #

    Mmm the smell of baked caraway! I actually just made caraway pudding yesterday! This sounds delicious!!

  2. saltandserenity December 17, 2012 at 12:58 am #

    Clearly your mom taught you well! So happy to see you weighing instead of measuring your ingredients. You get a much more consistent product that way. Keep on baking!

    • justthebasicscooking December 17, 2012 at 8:47 pm #

      Thanks! Even with working in a kitchen I’ve found that everything my mum has taught me is so much better! Not much beats good old tradition!

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