English Caraway Cake

English Caraway Cake

8 Reviews 1 Pic
Recipe by  MARBALET

“This cake hails from Britain.”

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Adjust Servings

Original recipe yields 1 - 8 inch round cake



  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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Reviews (8)

Rate This Recipe


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. I'll be making this again and again!



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 will add a bit less flour and see if it helps.



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.

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Amount Per Serving (10 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 135 mg
  • 5%

Based on a 2,000 calorie diet



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Irish Tea Cake


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Marble Cake I