Caraway Seed Cake Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 325°F. and butter and flour eighteen 1/3-cup brioche or muffin tins. Into a bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the caraway seeds. In another bowl with an electric mixer cream the butter with the granulated sugar until it is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the zest and the vanilla. Add the flour mixture to the egg mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating the batter after each addition. Divide the batter among the tins, arrange the tins in a jelly-roll pan, and bake the cakes in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Let the cakes cool in the tins for 3 minutes, turn them out onto a rack, and let them cool completely. The cakes may be made 2 days in advance and kept in an airtight container. Dust the cakes with the confectioners' sugar just before serving.