Victorian Seed Cake Loaf [The Forgotten Tea-Time Treat]

Seed cake loaf was once the darling of Victorian parlors. It’s got a subtle sweetness and a gentle crunch from caraway seeds.

Not your average sponge cake—this one’s old-school, firm but moist, and built to go with tea.

History

Seed cake goes way back, but the Victorians made it their own. Rich households served it with afternoon tea.

Caraway seeds weren’t just for flavor. People believed they helped with digestion. No wonder it popped up at genteel tea tables and even in funeral spreads.

Jane Austen mentioned it. So did Charles Dickens. If a character offered you seed cake, you were in for some gossip and a strong cup of tea.

Equipment

• Loaf tin (8×4 inch)
• Mixing bowl (I love this mixing bowl set)
• Whisk or electric hand mixer
• Measuring cups and spoons
• Cooling rack
• Baking parchment (optional, for easy loaf removal)

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) sugar
• 4 large eggs
• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons caraway seeds
• 2 tablespoons milk
• Pinch of salt

Instructions

1. Preheat and Prep

Heat your oven to 350°F (175°C).
Grease your loaf tin or line it with parchment paper.

2. Cream Butter and Sugar

In a mixing bowl, cream the butter and sugar until pale and fluffy.
Use a whisk or hand mixer.

3. Add Eggs One by One

Crack in the eggs one at a time.
Mix well after each. If it curdles, don’t panic—it’ll come together later.

4. Add Flour, Baking Powder, and Salt

Sift in the flour, baking powder, and salt.
Mix until smooth but don’t overbeat.

5. Stir in Caraway Seeds and Milk

Add the caraway seeds and milk.
Gently fold them in until evenly distributed.

6. Bake It

Pour the batter into your loaf tin.
Smooth the top. Bake for 55–65 minutes until a toothpick comes out clean.

7. Cool and Slice

Let it rest in the tin for 10 minutes.
Then move it to a rack to cool fully before slicing.

Special Notes

This cake keeps well. In fact, it tastes better the next day once the flavors settle.

If caraway seeds aren’t your thing, try fennel or aniseed. But then it won’t be traditional.

You can wrap slices in wax paper and store in a tin like Victorians did.

Nutrition (per slice)

• Calories: 320
• Fat: 18g
• Carbs: 34g
• Sugar: 18g
• Protein: 5g
• Fiber: 1g