A picture of Delia's Caraway Seed Cake recipe

Caraway Seed Cake

Dated? Old-fashioned?

Maybe, but our tasters all gave it the thumbs-up and said please include it

A picture of Delia's Cakes

This recipe is from Delia's Cakes.

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  • method
  • Ingredients


What you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients.

Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

Spoon the mixture into the prepared tin. Level off the surface with the back of a spoon, then sprinkle the demerara sugar and crushed almonds all over.

Bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for about 1 hour 5 minutes, or until the cake is springy in the centre.

Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.

I think that this cake tastes better after a day or two, so leave it in its liner and store in a tin.


Pre-heat the oven to 180°C, gas mark 4

Using a fan-assisted oven? Click here


You will also need a Delia Online 1lb Loaf Tin (or a standard 2lb loaf tin), lined with a 1lb Bake-0-Glide loaf tin liner

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