Caraway seed cake

  • 1 hr 15 mins cooking
  • Makes 1 Item
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Caraway seed cake
  • 180 gram butter
  • 2/3 cup (150g) caster sugar
  • 3 eggs
  • 1 tablespoon caraway seeds
  • 1 1/2 cup (225g) self-raising flour
  • 1/4 cup (60ml) milk


Caraway seed cake
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 14cm x 21cm loaf pan; line base with baking paper.
  • 2
    Beat butter and sugar in small bowl with electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition.
  • 3
    Transfer mixture to large bowl; stir in seeds, sifted flour and milk.
  • 4
    Spread mixture into prepared pan; bake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.


Store in an airtight container for up to two days.

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