Monday, 1 April 2013


My grandma always used to make this cake and send it us and I never knew what made it so different. Turns out that its proper easy and the caraway seeds do all the work with their fragrant sweetness. There was no actual written recipe so I made my own, adding wholemeal flour to add depth and grain which the caraway seeds can really stand up to. I made a small one for my grandma too and she said ‘it was beautiful’- so that’s the highest praise indeed.
On another note, this recipe comes with my first ever video. It’s not the best quality/editing, and my accent boasts Northern flatness (even though I was trying to pronounce things properly) but check it out here to see this cake being made in motion.

200g butter
200g sugar
3 eggs
100g self raising flour
100g wholemeal flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
3 tbsp caraway seeds

Preheat oven to fan180/200c/6 and line a small loaf tin with baking parchment.

Begin by creaming together the butter and sugar until pale and fluffy then beat in the eggs one by one. Fold in the flours and baking powder until you have a thick batter, then add the vanilla extract and milk to thin it. Add the fragrant caraways seeds and mix in well to disperse them evenly throughout the batter. This is where the cake comes to life.

Pour the mixture into the loaf tin and bake for 45 minutes, lowering the cake from the middle to the bottom of the oven half way through. The cake should be risen, golden brown and survive the trusty skewer test when baked. Leave to cool in the tin for 5 minutes before removing and cooling completely on a wire rack.


  1. Woah! VIDEO! A seriously GOOD video. I am going to be watching you on telly one day. Superb job.

  2. Ah! A Grandma approved recipe! I really want to try this! Fantastic as always! X

  3. The caraway in a cake sounds intriguing to say the least! Must try this recipe. Kudos for making a video!

  4. Cheers everyone. Not sure I'm ready for the big screen yet ;)