Caraway Seed Cake | Rangemaster
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Gill Bland

Caraway Seed Cake - The perfect Father's Day treat

Posted by Gill Bland Monday, 15th June 2015

It’s Father’s day on June 21st so I thought I thought I’d bring you an idea of what to make for any father-figures in your life. In order to decide what to make I thought it made sense to ask my own Dad what are his favourite things to eat. He suggested a lovely range of dishes, from seafood risotto to the more classic roast pork or a pie of any form. I’m not going to give you a recipe for any of those though. I suppose this is the kind of every day injustice which the father of two daughters has to endure. Sorry Dad. Instead, I’m going to give you a recipe for caraway seed cake. I thought of it because I’m sure my Dad has mentioned this featuring in his childhood (need to ask him about that) and whilst most of my friends who are Dads would scoff down a chocolate brownie/muffin/cake at any given moment, I feel that a father’s day recipe should be something more refined. It should be something with depth and character that requires the eater to sit down with a cup of coffee and savour a quiet moment. A brownie can be eaten on the run but this cake needs space. 


The caraway will smell really strong when you make the mixture but the honey mellows and compliment the flavour as the cake cooks. This is quite a simple recipe, so if youve got children then you could get them to make it without too much help. It also lasts well.



Seed cake 2


Caraway Seed Cake



  • 100g caster sugar
  • 15g honey
  • 115g baking margarine or unsalted butter
  • 150g self raising flour
  • 25g ground almonds
  • 1 1/2 tsp caraway seeds
  • 2 eggs
  • pinch baking powder
  • 3 tsbp milk



  1. Cream the butter and sugar together until very light and fluffy
  2. Add the eggs into the mixture one at a time, beating slowly until each is combined
  3. Measure out the flour, almonds and baking powder
  4. Fold the dry mixture into the wet using a large metal spoon
  5. Mix the milk in to loosen the batter a little
  6. Spoon into a loaf tin a smooth down
  7. Bake at 180c (170c fan) for 40 mins or until golden brown and skewer comes out of the centre cleanly
  8. Technically you should leave it to cool before taking out of the tin and eating but I thought it was rather nice warm.

Seed cake 4

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