Old Fashioned Seed Cake
Old Fashioned Seed Cake is not a very well known cake outside England and Ireland and sadly in recent years seems to have disappeared altogether. Seed cake is a traditional British cake flavoured with caraway seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat. In my bakery it was a permanent item on our shelves.
You might also like my Date & Walnut Loaf – see recipe and the Video HERE
Old Fashioned Seed Cake
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 175 g self-raising flour sifted
- 175 g spreadable butter
- 175 g golden caster sugar
- 3 large eggs beaten
- 50 g ground almonds
- 4 tablespoons milk
- 3 rounded teaspoons caraway seeds
- For the topping:
- 2 level tablespoons demerara sugar
- 1 level tablespoon flaked almonds roughly chopped
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Heat oven to 190C/170C fan/gas 5. Grease and line a 2lb/900g loaf tin with baking parchment or a cake liner.
- Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
- Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.
Please leave any comments below, I love to hear from you, Thanks
Category: Baking, Cakes, Pastries & Biscuits, Recipes
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That’s good news, thanks for sharing your feedback and also for the 5 star rating too.
Hello Mr. Paul,
I made the Old Fashioned Seed Cake this morning. What a lovely cake! The Demerara sugar and almond topping gave it an extra special touch. Delicious!
Hi Judith, Unfortunately I’m unable to get the serving calculator to work on the particular recipe as it was posted too long ago. I will try to get to work when I have the time. You are best using white sugar in your case,
Hello,
I love seed cake, and would like to make a larger cake but can’t find the serving size adjustment chart. Also, I can’t buy golden caster sugar. I’ve never seen it sold in our Saskatchewan stores. Could I substitute light brown sugar, or just use white? I used to make caraway seed cookies. I had forgotten about them. They’ll be back on my baking list! Thank you, and take care.