English Caraway Cake Food

MRS BEETON'S VICTORIAN SEED CAKE - A VERY GOOD SEED CAKE

Steps:

• Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7" (18cm) to 8" (20cm) round cake tin.
• Cream the butter with the sugar and then sift in the flour.
• Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well).
• Stir in the whisked eggs and the brandy.
• Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps.
• Pour the mixture into a tin lined with buttered paper.
• Bake it for 1½ to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown.
• ORIGINAL RECIPE:.
• A VERY GOOD SEED-CAKE.
• 1776. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
• Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
• Time - 1-1/2 to 2 hours.
• Average cost, 2s. 6d.
• Seasonable at any time.

ENGLISH CARAWAY CAKE

Steps:

• 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.
• Sift together flour, salt, and baking powder.
• 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.
• Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

CARAWAY SEED CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
• Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
• Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.

CARAWAY SEED CAKE

Steps:

• Set oven to 170°C (fan). Line a 2lb loaf tin with baking paper.
• Whisk together sugar & butter. Whisk in eggs & vanilla extract. Gently whisk in flour, ground almonds, caraway seeds & milk.
• Pour mixture into loaf tin. Sprinkle demerara sugar & flaked almonds on top.
• Bake for approx 60 mins. Remove from tin & leave to cool on wire rack.

CARAWAY SEED CAKE

Steps:

• What you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. Spoon the mixture into the prepared tin. Level off the surface with the back of a spoon, then sprinkle the demerara sugar and crushed almonds all over. Bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for about 1 hour 5 minutes, or until the cake is springy in the centre. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool. I think that this cake tastes better after a day or two, so leave it in its liner and store in a tin. See more Loaf Tin recipes being made in on our Cookery School Video on this page.

IRISH CARAWAY SEED CAKE

Steps:

• Preheat oven to 350F degrees.
• Grease and line a 7-inch round cake pan with parchment paper.
• Cream butter and sugar together until very soft and light. Beat eggs and gradually add into creamed butter mixture, beating constantly.
• Sift flour and baking powder together; add almonds (if using) and caraway seed.
• Add gradually into creamed mixture, beating constantly.
• Turn mixture into prepared pan.
• Scatter a few more caraway seeds on top.
• Bake for 50 to 60 minutes.
• Turn out of baking pan, remove paper and cool on a wire rack.
• This cake keeps well in airtight container.