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Seed cake

Seed cake on blue Spode plate. Slice of cake on small blue plate with knife. Cup of tea. Silver vase with sedum. Dark blue background.

There are recipes for cakes flavoured with caraway seeds from the sixteenth and seventeenth centuries. However, this simple sponge seed cake became a particular favourite in the eighteenth century. It was served in the afternoon with an increasingly popular drink - tea.  

Equipment

  • Weighing scales
  • 20cm springform cake tin
  • Baking paper
  • 2 Large mixing bowls
  • Electric hand whisk
  • Skewer
  • Cooling rack

Preparation method

  • Preheat oven to 180C/350F/gas 4.
  • Grease and line the cake tin with baking paper.
  • Place the butter and sugar in the large mixing bowl and beat together with the electric hand whisk until light and fluffy.
  • Add the egg yolks and beat in thoroughly.
  • Sift the flour and baking powder into the butter, sugar and egg mix and fold into a smooth batter.
  • Add the brandy and caraway seeds and stir in.
  • In the other large mixing bowl whisk the egg whites to soft peaks.
  • Add the caster sugar a little at a time, whisking to a stiff glossy consistency.
  • Add a third of the egg whites to the cake batter and beat in.
  • Add the remaining egg whites and carefully fold in until fully incorporated.
  • Spoon the batter into the cake tin and place in the centre of the preheated oven.
  • Bake for 50 to 55 minutes, or until the cake pulls away from the sides of the tin and the skewer inserted in the centre comes out clean.
  • Remove from the oven and allow to cool in the tin for 10 minutes.
  • Turn out on to the cooling rack and cool to room temperature.
  • Just before serving, dust the top of the cake generously with icing sugar.

Note: I tend to prefer to use a hand-held electric whisk when making cakes so the recipes refer to this, but you may prefer to use a stand mixer.  Just use the beater for mixing cake batters and the whisk for egg whites and cream.
For tips on and advice see my guide on making cakes
More sponge cakes
Beltane cake
Madeira cake
Portugal cakes
Pound cake
Victoria sandwich cake

Georgian

Serves:
8
Prep Time 35 minutes
Cook Time 55 minutes
Cooling time 1 hour
Total Time 2 hours 30 minutes

Ingredients

  • 250 g unsalted butter, softened
  • 250 g caster sugar
  • 4 large egg yolks (egg whites reserved)
  • 185 g plain flour
  • 1 tsp baking powder
  • 3 tbsp brandy
  • 3 tbsp caraway seeds
  • 4 large egg whites
  • 2 tbsp caster sugar
  • Icing sugar for dusting

Nutrition

Nutrition Facts
Seed cake
Serving Size
 
141 g
Amount per Serving
Calories
508
Percent of Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
17
g
106
%
Cholesterol
 
160
mg
53
%
Sodium
 
225
mg
10
%
Potassium
 
128
mg
4
%
Carbohydrates
 
54
g
18
%
Fiber
 
1.6
g
7
%
Sugar
 
35
g
39
%
Protein
 
8.1
g
16
%
Calcium
 
43
mg
4
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Caraway seeds

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace