in USA or Canada

Caraway Cake (Seed Cake)

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Ingredients for 8 servings:

  • 200 g flour
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • 250 g butter, soft
  • 200 g sugar (white or brown sugar)
  • 2 tsp caraway seeds, whole (or more if you like)
  • 1 tsp freshly grated ginger (more is fine)
  • 6 eggs
  • 2 tbsp brandy
  • 1 pinch(s) of baking powder

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

A winter recipe from Connecticut

Beat everything with a hand mixer until creamy, pour into a medium-sized springform pan, sprinkle with granulated sugar or, if available, Caraway Comfits (sweetened caraway seeds), and bake at 200°C (400°F) or 180°C (350°F) for about 1 hour. After baking, let cool for 10 minutes, then remove from the pan. When the cake is completely cold, wrap it tightly in aluminum foil and let it infuse with the caraway aroma for a few days.

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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.

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