Caraway seed cake

Caraway seed cake I’ve been meaning to make this Victorian caraway seed cake ever since I got my hands on Paul Hollywood’s British Baking recipe book. There’s nothing much to shout about in terms of huge flavours and spectacular presentation; it’s just a simple, old-fashioned cake to have with an afternoon brew – but that’s exactly what appeals to me about it!

The cake is very similar to a Madeira cake in terms of the texture and flavour of the base sponge. The crumb looks very dense, but it’s actually very light and not at all onerous to eat. The addition of caraway seeds (which have a citrusy, aniseed flavour), lemon zest, brandy and nutmeg, however, make this a different beast to your standard Madeira cake.

Caraway seed cake
The cake should have a flat top after it’s baked, but mine ended up with a rather spectacular peak in the middle, which I’m just going to put down to my uneven oven:

Caraway seed cake
Isn’t that rather impressive?!

Anyway, overall I would say that this cake gets a definite thumbs up from me. It does sound a bit dull, but it’s anything but. The aniseed flavour is really unusual, and the lemon and nutmeg really do prevent the cake from being a one-flavour wonder. If you like old-fashioned cakes, you can’t go far wrong with a caraway seed cake!

Caraway seed cake
I can’t find the recipe I used online, as I got it from the book, but I think you could take your pick of any of the other seed cake recipes out there and simply add lemon zest and nutmeg if they’re not already in there. This recipe looks like a good starting point!

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