Seed Cake

Seed Cake

Seed Cake

Seed Cake
  • 175 gram (6 ounce) butter or margarine, softened

  • 175 gram (6 ounce) caster sugar

  • 3 medium eggs, beaten

  • 225 gram (8 ounce) plain flour and 1 1/2 tsp baking powder sifted together

  • 4 tablespoons milk

  • 50 gram (2 ounce) candied peel

  • 2 teaspoon Caraway Seeds

  • Blanched whole almonds, to decorate

Key Products
Caraway Seeds

Product Information

£ 2.05/unit,38g


  • 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
  • 2 Grease and line an 18cm (7") round deep cake tin. Cream the butter with the sugar until pale, beat in the eggs, one at a time, adding a little flour if necessary.
  • 3 Stir in the remaining flour, milk, candied peel and Caraway Seeds. Transfer the mixture to the prepared tin and place the almonds on top for decoration.
  • 4 Bake in the centre of the oven for 1¼ - 1½ hours or until firm to the touch and lightly browned. Allow to cool slightly before removing from the tin.