Colonial Caraway Cake Recipes

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ENGLISH CARAWAY CAKE



English Caraway Cake image

This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.

Provided by MARBALET

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 10

Number Of Ingredients 9

1 tablespoon butter, softened
½ cup butter, softened
2 ½ cups all-purpose flour
1 teaspoon baking powder
salt to taste
¾ cup white sugar
1 tablespoon caraway seed
1 egg
½ cup milk

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
  • Sift together flour, salt, and baking powder.
  • Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
  • Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.9 g, Cholesterol 47 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.9 g, Sodium 135.1 mg, Sugar 15.7 g

COLONIAL CARAWAY CAKE



Colonial Caraway Cake image

A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.-Eleanor Davis, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 8

5 eggs, separated
1 cup butter, softened
1-1/2 cups sugar, divided
1-2/3 cups cake flour
2 teaspoons caraway seeds
1 teaspoon lemon extract
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well. , Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts :

COLONIAL INN CAKE RECIPE - (5/5)



Colonial Inn Cake Recipe - (5/5) image

Provided by Wilda

Number Of Ingredients 14

4 egg whites
1/2 cup sugar
4 egg yolks
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla
1 cup cake flour
2 teaspons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/4 cup finely chopped almonds
1 (3 1/4 oz) package vanilla regular pudding and pie filling
1 cup chilled whipping cream
Sliced almonds, if desired

Steps:

  • Heat oven to 325@ 1. Beat egg whites until foamy in small mixer bowl. Gradually beat in 1/2 cup sugar; beat until stiff and glossy. 2. Beat egg yolks until light in large mixer bowl. Gradually beat in 1/2 cup sugar, the water and vanilla. Add flour, baking powder and salt. Beat 1/2 minute on low speed, then 2 minutes on high speed. 3. Carefully fold small amount egg yolk mixture into beaten egg whites. Fold egg white mixture into remaining egg yolk mixture. 4. Pour batter into 2 greased and floured layer pans, 9x 1 /2 ". Sprinkle 1 tablespoon sugar and the chopped almonds over the top of one of the layers. 5. Bake 30 minutes; cool. While cake is cooling, prepare vanilla pudding accouring to package directions for pudding. Cool. Beat whipping cream in chilled bowl. Split cake layers and reserve sugared layer for top. Fill threelayers with vanilla pudding. Spread with whipped cream mixture over the pudding layer. Top with sugared layer. Refrigerate no longer than 24 hours. Garnish with sliced almonds around edge of plate. You can also frost with more whipped cream and spread on sides and cover sides with toasted sliced almonds. Really delicious. Enjoy

IRISH CARAWAY SEED CAKE



Irish Caraway Seed Cake image

Make and share this Irish Caraway Seed Cake recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

12 tablespoons butter
1 cup granulated sugar
3 eggs
2 cups flour
1 tablespoon ground almonds (optional)
1/4 teaspoon baking powder
1 1/2 tablespoons caraway seeds, plus
caraway seed, for garnish

Steps:

  • Preheat oven to 350F degrees.
  • Grease and line a 7-inch round cake pan with parchment paper.
  • Cream butter and sugar together until very soft and light. Beat eggs and gradually add into creamed butter mixture, beating constantly.
  • Sift flour and baking powder together; add almonds (if using) and caraway seed.
  • Add gradually into creamed mixture, beating constantly.
  • Turn mixture into prepared pan.
  • Scatter a few more caraway seeds on top.
  • Bake for 50 to 60 minutes.
  • Turn out of baking pan, remove paper and cool on a wire rack.
  • This cake keeps well in airtight container.

Nutrition Facts : Calories 790.1, Fat 39.3, SaturatedFat 23.2, Cholesterol 250.2, Sodium 322.2, Carbohydrate 99.3, Fiber 2.6, Sugar 50.5, Protein 12

CARAWAY SEED CAKE



Caraway Seed Cake image

Aromatic caraway seed cake.

Provided by Natasha Illingworth

Time 1h15m

Yield Makes 2lb loaf shaped cake

Number Of Ingredients 18

6oz self raising flour
6oz soft butter
6oz golden caster sugar
3 large eggs
4 level teasp Caraway seeds
1/2 teasp vanilla extract
4 tblsp milk
1.5oz ground almonds
6oz self raising flour
6oz soft butter
6oz golden caster sugar
3 large eggs
4 level teasp Caraway seeds
1/2 teasp vanilla extract
4 tblsp milk
1.5oz ground almonds
Flaked almonds
Demerara sugar

Steps:

  • Set oven to 170°C (fan). Line a 2lb loaf tin with baking paper.
  • Whisk together sugar & butter. Whisk in eggs & vanilla extract. Gently whisk in flour, ground almonds, caraway seeds & milk.
  • Pour mixture into loaf tin. Sprinkle demerara sugar & flaked almonds on top.
  • Bake for approx 60 mins. Remove from tin & leave to cool on wire rack.

CARAWAY SEED CAKE



Caraway seed cake image

Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds

Provided by Natasha Illingworth

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Serves 8-10

Number Of Ingredients 10

170g golden caster sugar
170g butter , softened
3 large eggs
½ tsp vanilla extract
170g self-raising flour
45g ground almonds
4 tbsp milk
4 tsp caraway seeds
1 tbsp demerara sugar
1 tbsp flaked almonds

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
  • Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
  • Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.

Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

ENGLISH CARAWAY CAKE



English Caraway Cake image

This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.

Provided by MARBALET

Categories     English Recipes

Yield 10

Number Of Ingredients 9

1 tablespoon butter, softened
½ cup butter, softened
2 ½ cups all-purpose flour
1 teaspoon baking powder
salt to taste
¾ cup white sugar
1 tablespoon caraway seed
1 egg
½ cup milk

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
  • Sift together flour, salt, and baking powder.
  • Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
  • Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.9 g, Cholesterol 47 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.9 g, Sodium 135.1 mg, Sugar 15.7 g

ORANGE CARAWAY SEED CAKES



Orange Caraway Seed Cakes image

Categories     Cake     Mixer     Dessert     Bake     Orange     Sour Cream     Caraway     Gourmet

Number Of Ingredients 12

1 1/2 cups cake flour (not self-rising)
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking-soda
2 teaspoons caraway seeds, toasted lightly and cooled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons freshly grated orange zest
1 teaspoon vanilla
2/3 cup sour cream
confectioners' sugar for dusting the cakes

Steps:

  • Preheat the oven to 325°F. and butter and flour eighteen 1/3-cup brioche or muffin tins. Into a bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the caraway seeds. In another bowl with an electric mixer cream the butter with the granulated sugar until it is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the zest and the vanilla. Add the flour mixture to the egg mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating the batter after each addition. Divide the batter among the tins, arrange the tins in a jelly-roll pan, and bake the cakes in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Let the cakes cool in the tins for 3 minutes, turn them out onto a rack, and let them cool completely. The cakes may be made 2 days in advance and kept in an airtight container. Dust the cakes with the confectioners' sugar just before serving.

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