Welsh Caraway Seed Cake Food

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.

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:

• 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.

WELSH CARAWAY SEED CAKE

Steps:

• Method:.
• Grease and line a 20cm round cake tin.
• Cream the butter and sugar until pale and gradually add the eggs. Fold in the flour along with the spices and orange flower water. If the mixture is too stiff, mix in some milk until a dropping consistency is achieved.
• Put the mixture into the tin and bake at 375F/190C/gas mark 5 for 50-60 minutes until the cake is firm to the touch.
• Remove onto rack to cool.

LEMON AND CARAWAY CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8x4-inch loaf pan and line it with parchment or waxed (greaseproof) paper.
• Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the mixture alternately with the milk, lemon zest, caraway seeds, and vanilla. Beat the egg whites until stiff, then fold into the mixture.
• Pour the mixture into the prepared pan. Bake for 1-1/4 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow cake to cool in the pan on a rack for 5 minutes before turning out onto a wire rack. Serve warm or cold.

BETTER-THAN-FORTNUMS CARAWAY SEED CAKE

Steps:

• Using an electric mixer beat all the ingredients together well until changed colour.
• Put into greased and lined 2lb (14cm x 21 cm) loaf tin.
• Bake at 160 C or 325 F for about 1 hour.

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.