Recipes

English Seed Cake

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English Seed Cake

English Seed Cake

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 stick butter room temperature ( 8 tbsp )
  • 3/4 cup sugar
  • 1 large egg
  • 1 cup whole milk
  • 2 tbsp caraway seeds
  • 1 tsp salt
  • 4 cups self rising flour

Directions:

  1. Preheat your oven to 350 degree’s.
  2. Spray an 8 inch cake round with vegetable spray and dust with flour. If needed, cut an 8 inch round of parchment paper to go on the bottom of the cake pan. Be sure to spray and flour the parchment paper too. Set aside.
  3. Cream the butter and sugar together for a full 3 minutes until light and fluffy. Be sure to scrap down the sides to incorporated everything.
  4. Add the egg and throughly blend into the butter and sugar mixture. Be sure to scrap down the sides to incorporated everything.
  5. Add the milk, Caraway seeds, and salt. Carefully blend everything together to prevent it from spilling out of the mixing bowl making sure to scrap down the bowl to incorporate everything..
  6. Add the flour and blend just until the flour is blended and the batter is smooth. Once again, scrap the bowl with a rubber spatula when needed.
  7. Transfer the batter to the prepared cake round and place into the preheated oven.
  8. Bake for approximately 45 minutes or until a toothpick comes out clean when inserted into the center of the cake. Every oven is different so adjust cooking times as needed.
  9. Remove the seed cake from the oven when fully cook and transfer to a cooling rack. Allow the cake to cool completely before removing it from the cake pan. Cut into serving pieces and serve by itself or with whipped cream and fruit. Enjoy!

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