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Caraway Seed Cake
Warm, earthy, and perfectly sweet, this traditional loaf cake brings old-fashioned comfort to your kitchen. Caraway seeds give the buttery crumb a distinctly spiced flavor that pairs beautifully with a hot cup of tea or coffee. A simple sprinkle of granulated sugar bakes into a delightfully crackly crust on top. It's a nostalgic bake that requires very little active prep, and any leftover slices work wonderfully in a weekend trifle.
Ingredients
- 175g butter, at room temperature
- 175g caster sugar
- 3 eggs, beaten
- 250g self-raising flour
- 1 teaspoon baking powder
- 1 ½ teaspoons roughly crushed caraway seeds
- 25g granulated sugar
- 1 Grease and line a 1kg loaf tin.
Instructions
- 1Cream the room temperature butter and caster sugar in a mixing bowl until pale and fluffy. Taking the time to cream these properly incorporates air for a lighter cake.
- 2Add the beaten eggs and self-raising flour in alternating spoonfuls, mixing continuously until the batter is completely smooth. Alternating wet and dry ingredients prevents the batter from curdling.
- 3Fold in the baking powder and roughly crushed caraway seeds until the batter reaches a soft dropping consistency.
- 4Transfer the batter into a greased and lined 1kg loaf tin. Smooth the top with a spatula and scatter the granulated sugar evenly over the surface.
- 5Bake at 160 degrees Celsius for 60 to 70 minutes. You'll know it's ready when it's well risen with a cracked, golden top and a skewer inserted into the middle comes out clean.
- 6Let the cake rest in the tin for 10 minutes. This helps the crumb firm up before moving. Carefully loosen the edges and use the parchment paper to lift the loaf out onto a wire rack to cool completely.
Notes
- Storage: Keep the cooled cake in an airtight container at room temperature for up to 1 week.
- Leftovers: Slightly stale slices work wonderfully as a sponge base for homemade trifles.
- Tip: Make sure your butter is truly at room temperature before creaming so it blends smoothly with the sugar.