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Caraway Seed Cake
Caraway seeds give this classic loaf cake a distinctively warm and earthy flavor. The crumb is tender and buttery, making it an elegant choice for afternoon tea or a quiet morning coffee. A sprinkling of granulated sugar on top adds a delicate crunch to the golden crust. Any leftover slices are perfect for repurposing into a rich trifle later in the week.
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 the mixture becomes pale and fluffy.
- 2Add the beaten eggs and self-raising flour to the bowl in alternating spoonfuls, mixing continuously until the batter is completely smooth.
- 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 one-kilogram 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. The cake is ready when it is well risen with a cracked, golden top and a skewer inserted into the middle comes out clean.
- 6Allow the cake to rest in the tin for ten minutes. Carefully loosen the edges and use the parchment paper to lift the loaf out.
- 7Move the loaf to a wire rack and remove the lining paper to cool completely.