Caraway Seed Cake

    1 hour 5 minutes

    Caraway seed cakes are originally from Britain and have a very distinctive flavour and texture. Try it and see what you think - I love it!

    52 people made this

    Serves: 10 

    • 1 tablespoon butter, softened
    • 125g butter, softened
    • 2 1/2 cups (300g) plain flour
    • 1 teaspoon baking powder
    • salt to taste
    • 3/4 cup (185g) white sugar
    • 1 tablespoon caraway seed
    • 1 egg
    • 1/2 cup (125ml) milk

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour the bottom and sides of a 20cm round cake tin with 1 tablespoon softened butter.
    2. Sift together flour, salt and baking powder.
    3. Cream 125g butter and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pat batter into prepared cake pan.
    4. Bake for about 45 minutes or until a knife inserted into the centre comes out clean. Cool.

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    Reviews and Ratings
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    Reviews in English (12)


    Delicious recipe! It was perfect. I must say though, that "pour into pan" is impossible. You have to pat it in like biscuit dough. The texture was fabulous, very tender, with a lovely crust. I'll be making this again and again!  -  22 Feb 2008  (Review from Allrecipes USA and Canada)


    This is memories from my childhood. My mom has misplaced her recipe so I was glad to find one. It's flavour was perfect, and I went heavy on the caraway seeds, but I found it dry. Next time I will add a bit less flour and see if it helps.  -  10 Apr 2007  (Review from Allrecipes USA and Canada)


    As a kid I hated this. As a grown up I love it! Every cake shop in England used to sell it, but I haven't seen any commercially for decades. Do try it. You'll either hate it or love it.  -  02 May 2003  (Review from Allrecipes USA and Canada)