in Great Britain

English caraway cake

updated

Spread the love

Ingredients for 1 servings:

  • 3 m.-sized eggs
  • 120 g sugar
  • 1 pinch of salt
  • 120 g butter, melted
  • 3 tbsp rum
  • 3 tbsp lemon juice
  • 3 tsp caraway seeds
  • 150 g flour
  • 25 g cornstarch
  • 1 tsp, heaped baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

For a small loaf pan of 20 cm

Preheat the oven to 175°C (top/bottom heat). Grease and flour a small 20cm loaf pan. Beat the eggs with sugar and salt until thick and creamy. Gradually stir in the melted butter, rum, lemon juice, and caraway seeds. Sift together the flour, cornstarch, and baking powder. Stir briefly until no lumps remain. Pour the batter into the prepared pan and bake for about 35 minutes. Use a skewer to check if the cake is cooked. Note: This cake was very popular in England from the 17th to the mid-20th century and was often served with five o’clock tea.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quick minced meat pan with peppers and carrots

Healthy banana bread