English Caraway Cake

English Caraway Cake


"This cake recipe with the distinct flavor of caraway seeds hails from Great Britain."


servings 279 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
  2. Sift together flour, salt, and baking powder.
  3. Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
  4. Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
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  1. 9 Ratings


Delicious recipe! It was perfect. I must say though, that "pour into pan" is impossible. You have to pat it in like biscuit dough. The texture was fabulous, very tender, with a lovely crust. ...

This is memories from my childhood. My mom has misplaced her recipe so I was glad to find one. It's flavour was perfect, and I went heavy on the caraway seeds, but I found it dry. Next time I wi...

As a kid I hated this. As a grown up I love it! Every cake shop in England used to sell it, but I haven't seen any commercially for decades. Do try it. You'll either hate it or love it.

I found this recipe -- identical to that which appeared in the late 1960s Time Life book on British Cookery, from which I tried it -- turned out odd. It produced not a batter but a dough, so I s...

I had never gotten use out of the caraway seeds in my spice rack, so I searched this site for a recipe that utilized them. I made this super easy cake as an afterthought after cooking dinner one...

I had this cake as a child, it is excellent. All ages will enjoy this cake.

Great cake. Require a bit more sugar.

This was very good, but where I come from this isn't exactly a cake and is a little too sweet to call a biscuit, but more like a big round scone. It is really good with coffee or tea, heated wi...

I've been making this for years - SOOO delicious! Not super sweet, which is something I love about it! Yes, the dough is quite stiff, so you need to use a spatula to scoop it out and spread it...