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A light, buttery, subtly spiced butter cake.
Preheat the oven to 160DegC.
Grease and line (with greaseproof paper or Glad Bake) a round 20cm cake tin.
Sift flour and baking powder twice.
Cream butter, sugar and vanilla until pale and thick.
Add eggs, one at a time, until well incorporated. (Adding them too quickly will result in a 'curdled' mix)
Add sifted flour/baking powder and milk alternately on medium speed, until thick and well blended.
Gently fold through the carraway seeds.
Spoon into prepared baking tin and cook for between 40 and 50 minutes, until lightly browned and a skewer comes out clean.
It really doesn't need any more embellishments - has a wonderful, but subtle, spice flavour.
Store in an airtight container.
Fabulous with a cup of tea!
This used to be a huge favourite of my Dad who hailed from London's East end. Strangely my Aussie husband, who's grandparents were Scots, introduced him to "seed cake" as it's called in the UK and is one of his favourite cakes as well. There are a great many things we have to thank our forbears for... Seed Cake is one!
Another twist is to add 150g glacé cherries, lightly dusted with plain flour to prevent them sinking during cooking, instead of the carraway seeds, for a Dundee variation. Decorate top of cake with blanched whole almonds.
You can also make Carraway Seed Cupcakes.
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