Caraway seed cake was very popular with the Victorians, it was often eaten after a heavy meal as caraway seeds have good digestive qualities.
Preparation Time: 30 minutes
Cooking Time: 1.5 - 2 hours
Number of servings: 24
This is a vegetarian recipe
Ingredients:
450g butter (at room temperature)
450g plain flour
350g caster sugar
20g caraway seeds
6 eggs, whisked
200ml milk
ground mace
freshly grated nutmeg, to taste
Tools:
Weighing Scales
Whisk
Measuring Jug
Large Cake Tin
Greaseproof Paper
Electric Whisk or Wooden Spoon
Mixing Bowl
Grater
Wire Rack
Handy Hint
Always wash your hands before preparing food.
Method
- Grease a large cake tin with butter and line the bottom with greaseproof paper (this stops the cake from sticking to the tin)
- Pre-heat oven to 170 degree C
- In a large bowl, cream the butter and sugar together using an electirc whisk or wooden spoon, until light and pale
- Mix in the flour
- Mix together the caraway seeds, mace and freshly grated nutmeg and add to the cake mixture and mix well
- Carefully break the eggs into a seperate bowl and gently whisk with a fork.
- Gradually add small amounts of egg to the mixture and mix in until you've used all the egg
- Finally, pour in the milk and mix for another 5 minutes to make sure everything is all is mixed up
- Pour the cake mixture into the tin and bake for 1.5 - 2 hours (ask an adult to help you tes tif the cake is cook by pushin a skewer into the cake, if it comes out clean it is cooked)
- Carefully take the cake out of the oven and leave to cool for 10 minutes before taking out of the tin
- Leave to cool on a wire rack before cutting into slices
I'm afraid Filo didn't find it very good for his digestion. He decided that this cake should be fed to the birds! I liked it. Any cake tastes good to me.Tell us what you think.