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Caraway Seed Loaf Cake
Ingredients
| 175 g | unsalted butter, softened |
| 175 g | caster sugar |
| 3 medium | eggs |
| 250 g | self-raising flour |
| 1 jar(s) | caraway seeds, 35-40g size |
| 3 tbsp | milk |
Method
Preparation time: ca. 15 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a
Grease a 2lb, 900g loaf tin and line with parchment.
Heat the oven to Gas Mark 3, 170°C, 325°F.
Mix all ingredients together in a large bowl, adding sufficient milk to produce a stiff dropping consistency.
Bake for about 1¼ hours or until well risen and golden brown on top and a skewer inserted into the centre of the cake comes out clean.
Remove from oven and allow to cool in tin for about 15 minutes. Cool completely on wire rack and remove lining paper when cold. Slice to serve and store in an airtight container.
About this recipe:
I have had this recipe for a long time but cannot recall having personally baked it. The recipe as given specified baking for 45 minutes but that was clearly far too short a time as the cake was quite pale and raw. It eventually required 75 minutes (1¼ hours) baking time. I believe that there is an error in the original instructions.
Heat the oven to Gas Mark 3, 170°C, 325°F.
Mix all ingredients together in a large bowl, adding sufficient milk to produce a stiff dropping consistency.
Bake for about 1¼ hours or until well risen and golden brown on top and a skewer inserted into the centre of the cake comes out clean.
Remove from oven and allow to cool in tin for about 15 minutes. Cool completely on wire rack and remove lining paper when cold. Slice to serve and store in an airtight container.
About this recipe:
I have had this recipe for a long time but cannot recall having personally baked it. The recipe as given specified baking for 45 minutes but that was clearly far too short a time as the cake was quite pale and raw. It eventually required 75 minutes (1¼ hours) baking time. I believe that there is an error in the original instructions.
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Comments by other users
Yesterday, having submitted it to CU, I gave the revised recipe to a friend who had previously given me an alternative. She was concerned that it appears to use rather a lot of caraway, compared to 3 tbsp mentioned in the recipe she provided.
I used a 38g jar by Schwartz, a standard size container that they use for many herbs and spices. It is about 7-8cm high and about 3cm in diameter. I did not measure the contents but I believe it to contain no more than about 3½ tbsp and possibly less, although I had previously used about ½ tsp as a topping for another recipe. That would have had little effect overall.
Having made the cake the previous day, I gave her a slice to try. The caraway flavour is certainly not overwhelming and is probably less than that of a similar cake bought from a local baker a few weeks ago. She agreed that the flavour is not that strong; I think the problem is simply that a jar mentally seems larger than a quantity expressed in tbsp.
I used a 38g jar by Schwartz, a standard size container that they use for many herbs and spices. It is about 7-8cm high and about 3cm in diameter. I did not measure the contents but I believe it to contain no more than about 3½ tbsp and possibly less, although I had previously used about ½ tsp as a topping for another recipe. That would have had little effect overall.
Having made the cake the previous day, I gave her a slice to try. The caraway flavour is certainly not overwhelming and is probably less than that of a similar cake bought from a local baker a few weeks ago. She agreed that the flavour is not that strong; I think the problem is simply that a jar mentally seems larger than a quantity expressed in tbsp.
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consuelo
28/08/2010 10:04 o'clock