Best 4 English Caraway Cake Recipes
English caraway cake is a traditional British cake made with a mixture of spices such as caraway seeds, cinnamon, and nutmeg. It has a dense, crumbly texture and a sweet, slightly nutty flavor. The cake is often served with tea or coffee and is popular during the Christmas season. Variations of the cake can include the addition of dried fruit, such as raisins or currants, or a glaze or frosting. English caraway cake is a delicious and easy-to-make treat that can be enjoyed by people of all ages.
Here are our top 4 tried and tested recipes!
CARAWAY SEED CAKE
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
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
COLONIAL CARAWAY CAKE
A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.-Eleanor Davis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well. , Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts :
IRISH CARAWAY SEED CAKE
Make and share this Irish Caraway Seed Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Grease and line a 7-inch round cake pan with parchment paper.
- Cream butter and sugar together until very soft and light. Beat eggs and gradually add into creamed butter mixture, beating constantly.
- Sift flour and baking powder together; add almonds (if using) and caraway seed.
- Add gradually into creamed mixture, beating constantly.
- Turn mixture into prepared pan.
- Scatter a few more caraway seeds on top.
- Bake for 50 to 60 minutes.
- Turn out of baking pan, remove paper and cool on a wire rack.
- This cake keeps well in airtight container.
Nutrition Facts : Calories 790.1, Fat 39.3, SaturatedFat 23.2, Cholesterol 250.2, Sodium 322.2, Carbohydrate 99.3, Fiber 2.6, Sugar 50.5, Protein 12
MRS BEETON'S VICTORIAN SEED CAKE - A VERY GOOD SEED CAKE
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
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
Tips:
- Use fresh ingredients: Fresh ingredients will give your caraway cake the best flavor and texture. If possible, use organic ingredients.
- Don’t overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake to rise evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the cake at room temperature for up to 3 days: Cover the cake tightly with plastic wrap or store it in an airtight container.
Conclusion:
English Caraway Cake is a delicious and traditional tea cake that is perfect for any occasion. With its moist and flavorful crumb, and its sweet and spicy glaze, this cake is sure to be a hit. Whether you’re serving it at a tea party or enjoying it as a snack, this cake is sure to please everyone.
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