Seed Cake – A Stately Slice of Regency Comfort

This week’s recipe is a favorite of the Georgian and Regency eras, Seed Cake was often served at teas, picnics, and even weddings. Its distinctive flavor comes from caraway seeds, once believed to aid digestion.

Please read through the recipe fully before you get started.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup fine sugar
• 4 eggs
• 2 cups all-purpose flour (sifted)
• 1 tsp baking powder
• 2 tbsp caraway seeds
• 1 tbsp brandy or sherry (optional)
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan or 8-inch round tin.
2. Cream butter and sugar until pale and fluffy.
3. Beat in eggs one at a time, mixing well after each.
4. Stir in brandy or sherry, if using.
5. In a separate bowl, combine flour, baking powder, salt, and caraway seeds.
6. Fold dry ingredients into the wet mixture until just combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 45–55 minutes, or until a skewer inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.

🫖 Serve in thin slices with strong black tea or a glass of sherry for a truly period-authentic experience.

Please let us know if you make the recipe!

-Tara