Put on the kettle, pour yourself a piping hot cup of tea and offer up a slice of this delicious Caraway Seed Cake to ease you through a dark and dreary December afternoon. Add a good book or conversation with dear friends and it will brighten even your darkest of days. As you can see, it won’t last long!

Caraway Seed Cake


1 ½ cubes butter softened to room temperature

¾ c sugar

3 eggs

1 c white flour (preferably unbleached)

1 tbsp chopped nuts—hazelnuts or almonds (optional)

2 tsp caraway seeds

3 tsp baking powder

Pinch of salt

Confectioner’s sugar for dusting

Round cake pan—9 in X 1.5 in; grease with butter


  • Pre-heat oven to 350 degrees
  • Cream butter in medium-sized mixing bowl
  • Slowly add sugar to butter and beat to a creamy consistency
  • Whisk the eggs separately; add the beaten eggs to the butter and sugar mixture
  • Set aside a quarter cup of the flour; add the rest of the flour and the chopped nuts to the mixture about a quarter cup at a time and mix until thoroughly blended
  • In a separate bowl blend the remaining flour, baking powder, caraway seeds and salt
  • Finally, add the flour, baking powder, caraway seeds and salt to the mixture—mix well
  • Using a spatula or wooden spoon, spoon the mixture into the prepared cake tin
  • Sprinkle a few caraway seeds on top
  • Bake at 350 degrees for 45 – 50 minutes—checking occasionally
  • Let sit in pan after baking for about 5 minutes
  • Turn onto wire rack for cooling; when cool sprinkle with confectioner’s sugar