Caraway Seed Cake is a traditional British recipe for a classic butter, sugar, egg, flour and ground almond batter moistened with milk that contains crushed caraway seeds in the mix. The full recipe is presented here and I hope you enjoy this classic British version of: Caraway Seed Cake.
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Caraway seeds have been a feature of traditional British country cookery for many centuries, and this traditional Caraway Seed Cake is the classic example of that long heritage.
Cream together the butter and sugar until the mixture is light and fluffy then beat the eggs together and add to the butter mix a little at a time, combining thoroughly after each addition. Carefully fold in the flour, ground almonds and caraway seeds. When combined add just enough milk to give the mixture a dropping consistency then spoon into a 1kg loaf tin that's been greased and the base of which has been lined with greaseproof paper.
Place in the centre of an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 55 minutes, or until the cake begins to shrink away from the sides of the tin and the top is firm to the touch.
Allow to cool in the tin for 10 minutes then turn onto a wire rack and allow to cool completely. Wrap in foil and store until the following day (it's always better eaten the day after it's baked).
