Ingredients for Better Than Fortnums Caraway Seed Cake
- Margarine (Quantity not specified in recipe)
- 8 ounces caster sugar (225g)
- 4 large eggs
- 6 tablespoons milk
- 8 ounces self-raising flour (225g)
- Custard Powder (Quantity not specified in recipe)
- 2 tablespoons caraway seeds
- 8 ounces butter (225g), softened
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
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How to Make Better Than Fortnums Caraway Seed Cake
- Preheat oven to 160°C (325°F). Grease and line a 2lb loaf tin.
- 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 extract.
- In a separate bowl, whisk together the flour, caraway seeds, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the milk until the batter is smooth.
- Pour the batter into the prepared loaf tin and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
162 g
Sugar
604g
Fat
116g
Carbs
103g
