Label
All
0
Clear all filters

Caraway Seed Loaf

Rate this recipe

Preparation info
  • Makes:

    10

    –12-portion cake
    • Difficulty

      Medium

    • Ready in

      50 min

Appears in
Cakes

By Geraldene Holt

Published 2011

  • About

In The Trumpet Major, Thomas Hardy describes a seed-cake as ‘so richly compounded that it opened to the knife like a freckled buttercup’. Seed cake dates back for centuries, notably in Scotland. Though not often baked these days, this cake with that pervading aniseed taste imparted by the seeds has a definite following.

Ingredients

Method

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title