Seed cake is a sweet, old-fashioned cake made with caraway seeds, offering a hint of spice and nostalgia in every bite.
Ever tried cake with a side of surprise? Seed cake’s your answer. A delightful dance of nutty poppy seeds and aromatic caraway awaits you. Gear up for a taste odyssey where nostalgia meets novelty. Intrigued? Keep reading – every secret ingredient and technique awaits!
About Seed Cake
Seed cake, a timeless classic, bursts with nutty, floral flavors derived from caraway seeds. Perfect alongside a steaming cup of tea or as a cozy dessert.
- Cuisine: British
- Method: Baking
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tbsp milk
- 2 tbsp caraway seeds
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan.
- In a large bowl, cream the butter and sugar until fluffy and pale.
- Add the eggs one at a time, mixing well after each addition. Hint: arm workout!
- Mix in the vanilla extract and the milk.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until combined.
- Stir in the caraway seeds. A little seed surprise in every bite!
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour or until a skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Try not to nibble just yet!
Suggestions
- Alternative Ingredients: Swap caraway seeds with poppy seeds or fennel seeds for a different flavor twist.
- Garnishing Options: Dust with powdered sugar or drizzle a lemon glaze over the top for extra pizazz.
- Cooking Tips: Ensure all your ingredients are at room temperature for a smoother batter.
