Reviewed: Aug. 30, 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!

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Reviewer:

helpmecook82

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: 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!

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Reviewer:

Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: 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.

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Reviewer:

jlandhen

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: May 2, 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.

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