Caraway seed cake

English Breakfast or Lady Grey with that?

INGREDIENTS

150g butter (softened)
150g caster sugar
3 eggs (beaten)
225g plain flour
1/2 tsp baking powder
2tbsp milk
3tsp Bart caraway seeds
CuisineBritish
SeasonSpring, Summer, Autumn, Winter
LifestyleVegetarian
OccasionsFood with Friends, Easter, Bonfire Night
CoursesDessert, Cakes & Sweet Treats, Sharing
ServesServes 10
Cook Time50 Minutes
Prep Time10 Minutes
Caraway Seed Cake Caraway

METHOD

  1. Preheat the over to 180C/Gas 4 and greased and lined 1kg loaf tin.
  2. In a bowl beat together the butter and sugar, with an electric whisk, until light and fluffy, then gradually beat in the eggs.
  3. Sift the flour and baking powder into the mixture and fold gently until completely incorporated.
  4. Stir in the milk and caraway seeds..
  5. Spoon into the prepared tin, spread to level and bake 50 minutes until the cake spring back with you gently press it in the middle.
  6. Leave in the tin for 10 minutes then turn onto a wire rack to cool. Serve cut in slices and spread with butter.

Caraway seed cake

English Breakfast or Lady Grey with that?

150g butter (softened)
150g caster sugar
3 eggs (beaten)
225g plain flour
1/2 tsp baking powder
2tbsp milk
3tsp Bart caraway seeds
  1. Preheat the over to 180C/Gas 4 and greased and lined 1kg loaf tin.
  2. In a bowl beat together the butter and sugar, with an electric whisk, until light and fluffy, then gradually beat in the eggs.
  3. Sift the flour and baking powder into the mixture and fold gently until completely incorporated.
  4. Stir in the milk and caraway seeds..
  5. Spoon into the prepared tin, spread to level and bake 50 minutes until the cake spring back with you gently press it in the middle.
  6. Leave in the tin for 10 minutes then turn onto a wire rack to cool. Serve cut in slices and spread with butter.

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