These traditional seed cakes offer a delightful balance of earthy caraway spice and sweet, tender crumb. The plain version is a simple, buttery delight perfect with afternoon tea, while the rich variation elevates the experience with candied orange peel, nutmeg, and a hint of brandy for a sophisticated finish. The texture is moist yet sturdy, holding up well to slicing. Made with simple pantry staples like flour, butter, and eggs, these cakes are a nostalgic treat that brings warmth to any kitchen. They are ideal for holiday gatherings, cozy weekend mornings, or as a thoughtful gift for friends who appreciate old-fashioned baking. The aromatic caraway seeds provide a distinctive flavor profile that is both comforting and intriguing, making these cakes a unique alternative to standard vanilla or chocolate varieties.
2 Seed Cakes
Description
These traditional seed cakes offer a delightful balance of earthy caraway spice and sweet, tender crumb. The plain version is a simple, buttery delight perfect with afternoon tea, while the rich variation elevates the experience with candied orange peel, nutmeg, and a hint of brandy for a sophisticated finish. The texture is moist yet sturdy, holding up well to slicing. Made with simple pantry staples like flour, butter, and eggs, these cakes are a nostalgic treat that brings warmth to any kitchen. They are ideal for holiday gatherings, cozy weekend mornings, or as a thoughtful gift for friends who appreciate old-fashioned baking. The aromatic caraway seeds provide a distinctive flavor profile that is both comforting and intriguing, making these cakes a unique alternative to standard vanilla or chocolate varieties.Ingredients
Directions
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Preheat oven to 375°F (190°C).
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Sift together the flour, baking powder, and a pinch of salt.
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Cut in the butter until the mixture resembles fine bread crumbs.
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Add sugar and caraway seeds and mix thoroughly.
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Make a well in the center and add the beaten egg.
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Stir in sufficient milk to bind it all together into a stiff dropping consistency.
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Pour into a greased and floured small cake or loaf pan.
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Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Note
Cream 1 cup butter and 1 cup granulated sugar. Gradually add 2 beaten eggs and a little flour at the same time to prevent curdling. Mix in 1 tsp caraway seed, 1/3 cup candied orange peel, and a pinch of nutmeg. Carefully incorporate the rest of 1 cup flour sifted with 0.5 tsp baking powder. Add 0.25 cup brandy (optional, helps preservation) or substitute with milk/light cream. Bake 1 hour at 375°F.
The cake will keep longer with the brandy. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
You can reduce the butter in the rich version by half for a lighter texture, though it will be less rich.
Ensure your butter is room temperature for easier creaming and mixing.
