Old Fashioned Caraway Seed Cake

by | Aug 12, 2023 | DragonSkin I The Goddess Reborn | 2 comments

Old Fashioned Caraway Seed Cake

When I was a youngling, food was endured, not enjoyed.

I come from a long line of atrocious cooks, which is proof you can survive almost anything. 

Veggies were routinely boiled and mashed. Potatoes, cauliflower, carrots, cabbage, sprouts. Boil the bejesus out of them, mash them to a pulp, add salt and pepper, and dollop onto plate besides a lump of charred meat.

Woebetide me if I didn’t eat what was on my plate. I’d have to sit there until it went cold. Then eat whatever had congealed on my plate. No escape. Better to get it over with quickly. I couldn’t even sneak morsels to the dog: we didn’t get a dog until I was ten or eleven and he wasn’t allowed in the house. I suspect even he would’ve turned up his nose at mashed turnips.

Both my mother and grandmother claimed to cook “good plain food”. “Good” is a highly  subjective term, but in this context, my grandmother meant “English” How to let people know you’re xenophobic without saying “xenophobic”. I guess she didn’t know caraway, also known as meridian fennel and Persian cumin, is native to western Asia, Europe, and North Africa. And if “plain” means unattractive or unappealing they succeeded. 

But…

I have fond memories of my gran’s caraway seed cake. She didn’t make it often but it left a lasting impression. Google turned up a surprising number of recipes, which I waded through, trying to figure out which one would taste most like my memory.

Have you noticed, when you ask someone what a new food tastes like, they invariably say “um… chicken? Yeah, tastes like chicken.” 

Spoiler alert!

Caraway seed cake does not taste like chicken. Caraway has light tones of liquorice. If I’d heard that as a youngling I would have refused and missed out on serious deliciousness.

My husband enjoyed the taste but found the texture of the seeds peculiar. He asked if I could make it without seeds? Could I use caraway seed essence or flavour? 

No! Nope, not a chance, no way, and never. Get used to the texture. 

He now smothers his in custard.

This recipe, the only one I found incorporating custard powder, was the winner.

A crust outside, with a moist and dense texture. Yum!

Perfect for snuggling up with a glass of tea and a good book. May I recommend DragonSkin I The Goddess Reborn, or Restoration DragonSkin II? Lady Amora would definitely enjoy this cake.

Caraway Seed Cake

Ingredients:

  • 125 g butter
  • 1 cup sugar
  • 2 egg
  • 1/2 cup milk
  • 1 1/4 cup self-raising flour
  • 1/4 cup custard powder
  • 2 tbs caraway seeds

Method:

  • Line a loaf tin with greaseproof paper and preheat oven (160*).
  • Cut butter into small pieces.
  • Add all ingredients except caraway seed to bowl.
  • Whisk for 3-5 minutes with electric whisk (or until you’re bored).
  • Stir in caraway seeds.
  • Pour mixture into a prepared loaf tin.
  • Bake @ 160* fan forced for approximately an hour. You know how this works – test with a sharp knife, if it comes out clean, your cake is ready.

Remove from oven and leave in the tin for ten minutes. 

Turn onto a rack to cool.

Perfect for afternoon tea. Or a midnight snack, or any other time you have a craving for nom-noms. 

You don’t need an excuse or “special occasion” to enjoy yourself. 

Serves 10-12 hamsters, or 6-8 Sam sized humans.

Rumour has it, this can be frozen as a block or pre-sliced. 

Mine are scarfed down, no opportunity to freeze but it’s such an easy, one bowl recipe. 

I’d love to know your favourite old-fashioned cake and dessert recipes. Please comment below.

Keep scrolling. Keep scrolling. 
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I promise to respond to every comment.

 

Sliced caraway seed cake on gold plate. Golden crust, with yellow seeded inside.

Sam’s old-fashioned caraway seed cake.

2 Comments

  1. Michele-Douglas

    I’m definitely going to try this. I come from a similar background of mashed vegetables, so if this cake is the highlight, I’m sure to love it.

    Reply

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