flipCaraway Seed Cake
Caraway Seed Cake
Why this dish? Seed cake was THE cake served to visitors in Georgian England, and caraway reminded the Hanoverian Caroline of the flavours of her German childhood. When William received his scholarly correspondents at Observatory House, such a cake could grace the table.
A buttery festive cake perfumed with toasted caraway seeds and lightly spiced with mace. A shared specialty between North Germany and England, sliced for distinguished guests around a teapot.
Ah, this one, I confess, took me straight back to the kitchens of Hanover where my mother toasted the caraway seeds! When a man of science came to converse with my brother, I made sure a seed cake was ready, golden as it should be, for a house devoted to the stars must still receive worthily. Beat the butter and sugar with a vigorous arm until the mixture whitens—that is the whole secret, and it takes patience, believe me. The caraway, bursting under the tooth, perfumes the mouth as much as the memory.
- •Wheat flour — one pound (structure)
- •Fresh butter — half a pound (tenderness)
- •Sugar — half a pound (sweetness)
- •Eggs — four or five (binder)
- •Caraway seeds — two good spoonfuls (signature flavour)
- •Ground mace — a pinch (spice)
- •Brandy or sherry — a small glass (aroma)
Caraway Seed Cake
A buttery festive cake perfumed with toasted caraway seeds and lightly spiced with mace. A shared specialty between North Germany and England, sliced for distinguished guests around a teapot.
Why this dish? Seed cake was THE cake served to visitors in Georgian England, and caraway reminded the Hanoverian Caroline of the flavours of her German childhood. When William received his scholarly correspondents at Observatory House, such a cake could grace the table.
Ah, this one, I confess, took me straight back to the kitchens of Hanover where my mother toasted the caraway seeds! When a man of science came to converse with my brother, I made sure a seed cake was ready, golden as it should be, for a house devoted to the stars must still receive worthily. Beat the butter and sugar with a vigorous arm until the mixture whitens—that is the whole secret, and it takes patience, believe me. The caraway, bursting under the tooth, perfumes the mouth as much as the memory.
Ingredients (period version)
- Wheat flour — one pound (structure)
- Fresh butter — half a pound (tenderness)
- Sugar — half a pound (sweetness)
- Eggs — four or five (binder)
- Caraway seeds — two good spoonfuls (signature flavour)
- Ground mace — a pinch (spice)
- Brandy or sherry — a small glass (aroma)
Ingredients
- Plain flour — 250 g (structure)
- Softened butter — 150 g (tenderness)
- Sugar — 150 g (sweetness)
- Eggs — 3 (binder)
- Caraway seeds — 2 teaspoons (signature flavour)
- Mace or nutmeg — 1 pinch (spice)
- Baking powder — 1 teaspoon (leavening (modern substitute))
- Sherry or milk — 2 tablespoons (aroma and softness)
Method
- Preheat oven to 170 °C and line a loaf tin.
- Lightly toast caraway seeds in a dry pan to release their aroma; let cool.
- Beat softened butter and sugar until pale and fluffy.
- Add eggs one by one, then fold in flour mixed with baking powder and mace, alternating with sherry.
- Stir in caraway seeds, pour into the tin.
- Bake for about 45–50 minutes, until a skewer comes out clean. Unmold while warm.
How it was made : Before baking powder (commercialised in the mid-19th century), the long beating of butter and eggs leavened the cake, sometimes aided by brewer's yeast. Caraway seeds were always toasted to enhance their aroma.
The contemporary twist : A light sherry glaze and a handful of caraway seeds on top, served in thin slices with a smoky tea: the “comet cake” of your tea-time.
Caroline Herschel · Charactorium
