Overview
Caraway seeds are a fragrant and flavorful addition to many dishes, but they truly shine in cakes and desserts. Caraway seed cakes are popular throughout the world, with recipes ranging from traditional Bohemian and German cakes to contemporary recipes with a modern twist. In this article, we’ll show you two recipes for delicious caraway seed cakes that you can make in your own kitchen.
Recipe #1: Classic Caraway Seed Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 tablespoons caraway seeds
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk.
- Stir in the caraway seeds. Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutritional Information:
Serving size: 1 slice
Calories: 375
Fat: 16g
Carbohydrates: 52g
Protein: 6g
Sodium: 307mg
Cholesterol: 64mg
Tips, Notes and Serving Suggestions:
- For a richer flavor, try replacing the milk in this recipe with evaporated milk.
- If you don’t have caraway seeds on hand, you can use anise seeds as a flavorful substitute.
- Serve the cake with a dollop of whipped cream and a sprinkle of cinnamon for an extra special treat.
Frequently Asked Questions:
Q: Can I make this cake with whole wheat flour?
A: Yes, you can use whole wheat flour in place of the all-purpose flour in this recipe. However, keep in mind that the cake will have a slightly denser texture.
Q: Can I use an electric mixer for this recipe?
A: Yes, you can use an electric mixer to cream the butter and sugar together. However, it is important to mix the dry ingredients in by hand to avoid over-mixing.
Recipe #2: Caraway Seed Cake with Raisins and Walnuts
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 tablespoons caraway seeds
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
- In a medium bowl, combine the flour, baking powder, salt, and caraway seeds. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk.
- Stir in the walnuts and raisins. Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutritional Information:
Serving size: 1 slice
Calories: 393
Fat: 18g
Carbohydrates: 51g
Protein: 6g
Sodium: 307mg
Cholesterol: 64mg
Tips, Notes and Serving Suggestions:
- For a delicious variation, try substituting the raisins with chopped dried apricots or dates.
- To make the cake a bit sweeter, sprinkle some sugar over the top of the cake before baking.
- Serve the cake with a scoop of vanilla ice cream for a decadent dessert.
Frequently Asked Questions:
Q: Can I use a different type of nut in this recipe?
A: Yes, you can use any type of nut in this recipe. Pecans, almonds and hazelnuts would all make delicious substitutes for the walnuts.
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made ahead of time and stored in the refrigerator for up to 3 days. Be sure to wrap the cake tightly in plastic wrap to keep it fresh.