English Caraway Cake Recipe - Allrecipes.com
English Caraway Cake Recipe

English Caraway Cake

Recipe by  

"This cake recipe with the distinct flavor of caraway seeds hails from Great Britain."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch round cake Change Servings


  1. Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
  2. Sift together flour, salt, and baking powder.
  3. Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
  4. Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2008

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!

Most Helpful Critical Review
Sep 02, 2010

I found this recipe -- identical to that which appeared in the late 1960s Time Life book on British Cookery, from which I tried it -- turned out odd. It produced not a batter but a dough, so I second the comment that "pouring the batter is impossible"-- it made not so much a cake as a mildly sweet bread. I suspect that the recipe has an error in it and that it calls for too much flour for the butter and sugar. Of course, very old recipes for Seed Cake sometimes made more of a bread than a cake, and perhaps I was expecting a more Victorian product. I was tempted to add some mace or even vanilla (both of which are ingredients in other recipes for Seed Cake); I also used some ground caraway along with the whole seed. On the whole, this recipe as stated makes a pleasant somewhat sweet dense bread which is nice with tea or coffee.


9 Ratings

Apr 10, 2007

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.

Jun 17, 2003

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.

Sep 01, 2009

I had never gotten use out of the caraway seeds in my spice rack, so I searched this site for a recipe that utilized them. I made this super easy cake as an afterthought after cooking dinner one night. It tasted great! I think of it more as a sweet bread, and it's very tasty with butter. I'm glad to have added this to my recipe box!

Aug 29, 2002

I had this cake as a child, it is excellent. All ages will enjoy this cake.

Jun 14, 2014

Great cake. Require a bit more sugar.

Aug 16, 2010

This was very good, but where I come from this isn't exactly a cake and is a little too sweet to call a biscuit, but more like a big round scone. It is really good with coffee or tea, heated with butter.


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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