Description
Mary Berry’s Caraway Seed Cake brings nostalgic British baking charm to your kitchen. Rich and aromatic, this classic cake delivers warm, comforting flavors that connect you with traditional afternoon tea experiences.
Ingredients
Scale
Main Ingredients:
- 175 grams (6.2 ounces) softened butter
- 175 grams (6.2 ounces) caster sugar
- 3 large eggs
- 175 grams (6.2 ounces) self-raising flour
Flavoring Ingredients:
- 1 ½ teaspoons caraway seeds
- 1 teaspoon baking powder
- 2 tablespoons milk
- zest of 1 lemon
Preparation Aids:
None
Instructions
- Prepare the oven by heating to 350°F (180°C) with fan setting at 320°F (160°C). Coat a 2-pound (900 grams) loaf pan with butter and line with parchment paper, ensuring complete coverage. Sift flour and baking powder together in a separate bowl, creating a uniform mixture.
- Using an electric mixer, cream butter and granulated sugar until the mixture becomes pale, airy, and significantly increased in volume. Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a smooth consistency.
- Gently fold the prepared flour mixture into the wet ingredients using a spatula, creating a soft, even batter. Carefully add whole milk, caraway seeds, and freshly grated lemon zest, stirring until ingredients are evenly distributed.
- Transfer the batter into the prepared loaf pan, using a spatula to spread evenly and create a level surface. Tap the pan gently on the counter to remove any potential air bubbles.
- Place the pan in the preheated oven and bake for 50-55 minutes. Test for doneness by inserting a thin skewer or knife into the center of the cake – it should emerge clean without any raw batter.
- Allow the cake to rest in the pan for 10 minutes, which helps prevent breaking when removing. Carefully transfer to a wire cooling rack, allowing it to cool completely to room temperature.
- Prepare the glaze by whisking powdered sugar and fresh lemon juice until achieving a smooth, slightly runny consistency. Once the cake is fully cooled, drizzle the glaze over the top, allowing it to naturally cascade down the sides.
Notes
- Prioritize ingredient quality by selecting fresh, premium items for superior taste and texture.
- Warm ingredients to room temperature before mixing to ensure smooth, even blending.
- Gently toast caraway seeds to unlock their rich, nutty flavor profile before incorporating into the batter.
- Cream butter and sugar until light and fluffy to create an incredibly tender cake crumb.
- Avoid overmixing the batter to prevent a dense, tough final product.
- Prepare the cake tin meticulously by greasing and lining to guarantee effortless cake removal.
- Center the cake in the oven for consistent, uniform baking results.
- Test cake doneness using a clean skewer or toothpick inserted into the center – a clear removal indicates perfect baking.
- Allow the cake to cool completely before attempting to remove or slice.
- Elevate the cake’s presentation with elegant toppings like delicate icing, whipped cream, fresh seasonal fruits, or a light dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 394 kcal
- Sugar: 29 g
- Sodium: 118 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg