• 2 eggs
  • 1/2 cup sugar
  • 125g butter, melted
  • 1/2 teaspoon vanilla
  • 125g self-raising flour
  • 1 tablespoon caraway seeds


Seedcakes, flavoured with caraway, were popular fare throughout the 18th and 19th centuries, fading from glory in the early 1900s. If you don't want to make a cake from scratch (although this is a very easy recipe), you can do what my friend Jemma's grandmother did – simply add a tablespoon of caraway seeds to a store-bought sponge or butter cake mix!


Preheat oven to 180ºC and grease and flour a loaf tin. Beat the eggs and sugar together until pale and frothy. Add the butter, vanilla, flour and seeds, and mix well. Pour batter into tin and bake for 35–40 minutes or until the top of the cake is golden and a skewer tests clean. Allow the cake to cool slightly in the tin, then transfer it to a cooling rack. Slice when cold.

This recipe appeared in the post How to host a Regency breakfast on September 18, 2014.

This recipe appeared in the post Happy birthday Elizabeth Macarthur! on August 11, 2016.

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