Mary Berry’s Old Fashioned Seed Cake Recipe [GUIDE]

Mary Berry’s Old Fashioned Seed Cake is a deliciously nostalgic dessert that captures the essence of classic British baking. Rooted in tradition, this cake is a rich, buttery treat flavored with caraway seeds, which give it a unique, slightly sweet and earthy flavor profile. Caraway seeds, often associated with savory dishes, take on a surprising role here, lending an aromatic, aromatic charm that’s both unexpected and comforting. It’s the kind of cake you’d imagine being served at an afternoon tea, or enjoyed as a light treat with a cup of coffee or a glass of sherry.

The cake itself is light yet dense, with a crumb that’s both airy and moist. Mary Berry, a household name in British culinary circles, has elevated this classic recipe to new heights, with her signature touch for detail and precision. While the cake carries with it the sense of tradition, it’s also been adapted to suit modern tastes and dietary preferences, making it as relevant today as it was in the past.

The flavor of the Old Fashioned Seed Cake is what sets it apart from other traditional cakes. The caraway seeds, which might seem like an unusual addition for a sweet cake, pair beautifully with the other ingredients, creating a delicate balance between sweet and savory. The cake can be enjoyed as-is, but it’s often served with a dusting of powdered sugar or a light glaze, enhancing its simple elegance. The cake is ideal for those who love a more subtle, sophisticated sweetness, unlike the typical overly sugary confections we may encounter in today’s cake scene.

Mary Berry’s Old Fashioned Seed Cake Recipe

Ingredients Needed

For Mary Berry’s Old Fashioned Seed Cake, the ingredients are straightforward but essential in bringing out the right balance of flavors and textures. Here’s a list of what you’ll need:

• Butter: 225g of unsalted butter. The butter should be softened to room temperature to create a smooth batter.
• Caster Sugar: 200g of caster sugar, which is finer than regular granulated sugar, ensuring a smoother texture in your cake.
• Self-Raising Flour: 225g. The self-raising flour helps the cake rise, ensuring that it achieves its light, airy texture.
• Caraway Seeds: 2 teaspoons. Caraway seeds are the signature ingredient that gives this cake its distinctive flavor.
• Eggs: 4 large eggs. Eggs provide structure to the cake and contribute to its moisture.
• Milk: 2 tablespoons. A small amount of milk is used to adjust the consistency of the batter and ensure it’s not too thick.
• Baking Powder: 1 teaspoon. Although you’re using self-raising flour, the extra bit of baking powder ensures the cake rises well and doesn’t become dense.
• Almond Extract: 1 teaspoon. This adds a subtle hint of nuttiness, complementing the flavor of the caraway seeds and rounding out the overall taste.
• Salt: A pinch of salt to balance the sweetness and enhance the flavors.
• Optional: Icing Sugar: To dust over the cake once it’s cooled, for a delicate finishing touch.

The ingredients list may seem simple, but the key lies in balancing them correctly and using fresh, high-quality products to create the perfect texture and flavor.

Equipment Needed

Creating a perfect Mary Berry Old Fashioned Seed Cake requires a few essential kitchen tools. While the recipe isn’t complicated, having the right equipment can make the process much smoother:

• Mixing Bowl: A large mixing bowl to beat the butter, sugar, and eggs together. It should be large enough to allow plenty of space for mixing without any spillage.
• Electric Hand Mixer or Stand Mixer: A hand mixer or a stand mixer with a paddle attachment makes it much easier to achieve the light, fluffy batter that is characteristic of this cake. While you can use a whisk, it may take more time and elbow grease.
• Sifter: For sifting the flour and baking powder. This helps to aerate the dry ingredients and ensures an even distribution, which is key to a smooth batter.
• Measuring Spoons: Accurate measurements are crucial to achieving the perfect texture. You’ll need measuring spoons for the caraway seeds, almond extract, and baking powder.
• Greased and Lined Cake Tin: A round cake tin, typically 20cm in diameter. Grease the sides and line the bottom with parchment paper to ensure the cake releases easily once baked.
• Cooling Rack: Once baked, the cake should cool on a wire rack to prevent it from becoming soggy on the bottom.
• Sifter for Icing Sugar: If you plan on dusting the cake with icing sugar, a small sifter will give you an even and professional finish.

Having these pieces of equipment on hand ensures that the process goes smoothly and the end result is a beautifully baked cake.

Instructions To Make Mary Berry’s Old Fashioned Seed Cake

Now that you’ve gathered all your ingredients and equipment, it’s time to start baking! Here’s a step-by-step guide to making Mary Berry’s Old Fashioned Seed Cake:

1. Preheat the Oven: Begin by preheating your oven to 180°C (160°C fan) or 350°F. Grease and line a round 20cm cake tin with parchment paper to make sure the cake doesn’t stick.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes, so don’t rush this step-it’s crucial for the cake’s texture.
3. Add the Eggs: Beat the eggs lightly in a separate bowl, then gradually add them to the butter-sugar mixture one at a time. Mix well after each addition to prevent the batter from curdling.
4. Sift the Dry Ingredients: In another bowl, sift the self-raising flour, baking powder, and salt together. This aerates the flour and makes sure the baking powder is evenly distributed throughout the cake batter.
5. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, folding them in gently with a spatula. Be careful not to overmix, as this can cause the cake to become dense. Add the caraway seeds and almond extract, then fold them in.
6. Add Milk: If the batter feels a bit too thick, add the 2 tablespoons of milk to loosen it slightly. Stir gently until smooth.
7. Transfer the Batter to the Cake Tin: Pour the batter into the prepared cake tin and level the top with a spatula.
8. Bake: Place the tin in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
10. Finish: Once the cake is cool, dust it with a light sprinkling of icing sugar for an elegant touch, if desired.

Tips And Tricks

• Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before you begin. This helps them combine more easily and results in a smoother batter.
• Don’t Overmix: When adding the dry ingredients to the wet mixture, avoid overmixing as it can lead to a dense texture. Gently fold the ingredients together until just combined.
• Caraway Seeds: If you’re new to caraway seeds, don’t be afraid to use them generously-they are the star ingredient. However, if you find them too strong, feel free to reduce the amount to suit your taste.
• Add a Zesty Twist: For a refreshing twist, try adding a little lemon zest to the batter. The citrus will complement the earthy flavor of the caraway seeds.
• Storage: This cake keeps well for a few days at room temperature in an airtight container. You can also freeze it for up to three months. Just make sure it’s completely cool before wrapping it tightly for storage.
• Serving Ideas: Serve the cake with a dollop of clotted cream or a few slices of sharp cheese for a more savory option. It pairs wonderfully with a hot cup of tea or a glass of white wine.

Mary Berry’s Old Fashioned Seed Cake is a truly unique and delicious offering that marries traditional flavors with a comforting, nostalgic feel. Its slightly savory, subtly sweet flavor profile and airy texture make it a perfect addition to afternoon tea, a casual dessert, or a snack with coffee. Though simple in ingredients, it stands out due to the unique role of caraway seeds, making it a cake that surprises the palate in the most delightful way.

Whether you’re looking to recreate a vintage treat or simply want something a little different, this cake is a classic that deserves a spot in your recipe book. With a few easy-to-follow steps and tips to ensure success, you’ll have a stunning result that’s as rewarding to bake as it is to eat. So, roll up your sleeves, gather your ingredients, and take a bite out of baking history with Mary Berry’s Old Fashioned Seed Cake. Happy baking!

Easy Recipe Variations For Mary Berry’s Old Fashioned Seed Cake

Mary Berry’s Old Fashioned Seed Cake is a timeless British treat that balances the rustic with the refined. The beauty of this cake lies not only in its simplicity but in the versatility it offers for those wanting to experiment with flavor and texture. If you’re feeling adventurous or want to add your own personal twist to this classic, there are several easy recipe variations to explore.

1. Add a Citrus Zing

   Mary Berry’s original recipe is deliciously fragrant, but a great variation involves adding zest from a lemon or orange to brighten the flavor. The citrus works in harmony with the caraway seeds, adding a refreshing contrast. For a more intense citrus punch, you could even drizzle a citrus glaze over the top once the cake has cooled. This addition brings a lively, tangy balance to the otherwise earthy seed cake.

2. Herb-Infused Twist

   For a more savory interpretation, consider infusing the cake with herbs like rosemary or thyme. These herbs complement the subtle flavors of caraway seeds and provide a fragrant, earthy depth. Rosemary is particularly great for this, as its piney aroma pairs wonderfully with the slight aniseed flavor of the caraway. You can chop fresh rosemary finely and incorporate it into the batter, or even steep it in the butter for a few minutes before adding it to the mix.

3. Nutty Variation

   Nuts can be a great addition for those who enjoy a little crunch in their cakes. Chopped almonds or hazelnuts can be mixed into the batter, giving the cake a delightful texture and a richer flavor. If you’re a fan of nutty flavors, a combination of ground almonds and whole hazelnuts could add a satisfying variety to the seed cake. Toasting the nuts lightly before adding them to the cake will intensify their flavor, creating a more aromatic treat.

4. Dried Fruit Fusion

   For a sweeter, more indulgent version of the Old Fashioned Seed Cake, you can add dried fruit. Currants, raisins, or even sultanas will work beautifully, infusing the cake with moisture and an extra burst of sweetness. The dried fruit will also add a chewy texture that contrasts nicely with the crispness of the seeds. Make sure to dust the fruit lightly in flour before adding it to the batter; this helps prevent it from sinking to the bottom of the cake while baking.

5. Vegan Variation

   For those following a plant-based diet, turning Mary Berry’s seed cake into a vegan delight is simple. Replace the eggs with flax eggs (a mixture of ground flaxseed and water), and swap the butter for a dairy-free alternative like coconut oil or plant-based margarine. Ensure that your milk (if used) is a plant-based option, such as almond or oat milk, to keep the cake vegan-friendly. This variation still retains the traditional taste and texture of the cake while accommodating dietary restrictions.

6. Spicy Kick

   If you want to add a warming touch, try incorporating a teaspoon of ground ginger, cinnamon, or nutmeg into the batter. These spices add depth and a cozy, comforting aroma that can elevate the cake to a whole new level, especially during colder months. A dash of ground cloves also complements the flavor of caraway seeds nicely, creating a more complex and aromatic cake.

7. Glazed or Iced Topping

   While Mary Berry’s version is often left unadorned, you can certainly add a glaze or icing to your seed cake for a more decadent finish. A simple powdered sugar glaze mixed with a bit of lemon juice or water can add a glossy sheen and a touch of sweetness to the cake. Alternatively, a light, fluffy buttercream icing can be piped on top, making the cake even more indulgent.

These variations showcase just how adaptable Mary Berry’s Old Fashioned Seed Cake can be. Whether you’re a fan of citrusy freshness, a nutty crunch, or a spicy twist, there’s a way to make this cake your own.

Storing Leftovers

Storing leftovers of Mary Berry’s Old Fashioned Seed Cake is straightforward, but taking a few extra steps can ensure that the cake stays fresh and moist for as long as possible.

1. Cool Completely Before Storing

   First and foremost, allow the cake to cool completely after baking. Storing a warm cake can lead to condensation, which may make the cake soggy or promote mold growth. Once it’s completely cool, you can wrap it securely to preserve its freshness.

2. Wrapping for Freshness

   The best way to store seed cake is by wrapping it tightly in cling film or plastic wrap. You can also place the cake in an airtight container to prevent exposure to air, which can dry it out. If you’re storing slices, it’s a good idea to wrap each slice individually to maintain its texture and prevent it from getting stale too quickly.

3. Room Temperature Storage

   For short-term storage, keeping the cake at room temperature is usually the best option. A cool, dry place, such as a pantry or kitchen cupboard, will work well. The cake should remain fresh for about 3 to 4 days when stored this way. The flavors may even deepen slightly after a day or two, which can make it even more delicious!

4. Refrigeration for Longevity

   If you want to extend the shelf life of your seed cake, you can refrigerate it. However, you may find that refrigeration can dry out the cake, so it’s best to wrap it tightly to minimize air exposure. Stored in the fridge, the cake should last about a week. If you’ve added fresh fruit, be mindful that the shelf life may be slightly shorter due to the moisture content.

5. Freezing for Future Enjoyment

   For longer-term storage, freezing is an excellent option. Slice the cake into individual portions and wrap each slice in plastic wrap before placing it in a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn. The cake can be stored in the freezer for up to 3 months. To enjoy, simply let it thaw at room temperature, or pop a slice in the microwave for a few seconds to warm it up.

Whether you store your cake at room temperature, in the fridge, or in the freezer, it’s important to keep it well-wrapped and protected from air to ensure the best possible quality when you go to enjoy it again.

What To Eat With Mary Berry’s Old Fashioned Seed Cake?

Mary Berry’s Old Fashioned Seed Cake is delightful on its own, but pairing it with certain foods can elevate the entire experience. Whether you’re serving it for tea, breakfast, or as a light dessert, there are plenty of delicious combinations to explore.

1. A Hot Cup of Tea

   Seed cake and tea is a quintessential British pairing. The rich, earthy flavor of the cake complements the subtle bitterness of black or green tea, creating a perfect balance. Earl Grey, with its delicate citrus notes, pairs particularly well with the seeds, while a strong English Breakfast tea offers a robust backdrop to the cake’s more subtle flavors. If you’re looking for something a little different, a spiced chai would add an extra layer of warmth to the pairing.

2. Whipped Cream or Clotted Cream

   For a more indulgent treat, serve slices of the seed cake with a dollop of whipped cream or the luxurious clotted cream that’s often found accompanying scones. The richness of the cream contrasts beautifully with the slightly dry, crumbly texture of the cake, creating a heavenly combination that is a real crowd-pleaser. This pairing is particularly great for afternoon tea or as part of a dessert platter.

3. Fresh Fruit

   The natural sweetness of fresh fruit can be a perfect foil to the more subtle, nutty flavor of seed cake. Raspberries, strawberries, or blackberries offer a tangy burst of freshness that complements the cake beautifully. You could also serve the cake with a simple fruit compote or fruit preserves on the side for an added sweetness. A drizzle of honey over the cake and fruit can create a perfectly balanced dish.

4. Cheese

   While it may sound unconventional, pairing seed cake with cheese can create an exciting contrast of flavors. A sharp, tangy cheese such as mature cheddar or goat cheese complements the earthy and slightly sweet notes of the cake. A small cheese board with a few crackers, slices of seed cake, and a variety of cheeses can make for an interesting and sophisticated snack or light lunch.

5. Ice Cream or Sorbet

   For a dessert-like experience, serve a slice of Mary Berry’s seed cake with a scoop of vanilla ice cream or a fruity sorbet. The cold, creamy texture of the ice cream is a wonderful contrast to the denser cake, and the pairing is both refreshing and comforting. Lemon or berry sorbet would be particularly good choices, as the tartness of the fruit cuts through the richness of the cake.

Conclusion

Mary Berry’s Old Fashioned Seed Cake is a testament to the simple pleasures of baking, yet its versatility allows for endless variations and pairings. From citrusy twists to herb-infused alternatives, there’s always a way to make this cake your own. When stored correctly, it remains fresh for days, allowing you to enjoy it at your own pace. Whether served with a cup of tea, a dollop of cream, or a handful of fresh fruit, the seed cake can easily be adapted to suit various tastes and occasions. Whether you’re hosting a tea party or just enjoying a slice with your morning coffee, Mary Berry’s Old Fashioned Seed Cake is sure to bring comfort and joy to your kitchen.

FAQs

What Are The Key Ingredients In Mary Berry’s Old Fashioned Seed Cake Recipe?

Mary Berry’s old fashioned seed cake recipe features a few simple, yet essential ingredients. The primary ingredients include butter, sugar, eggs, flour, baking powder, caraway seeds, and milk. The caraway seeds are crucial for giving the cake its distinct, traditional flavor. The recipe uses a blend of plain flour and self-raising flour to create the right texture, ensuring the cake rises beautifully. Additionally, some recipes may also include a touch of vanilla extract or lemon zest to enhance the flavor.

Can I Substitute Caraway Seeds In Mary Berry’s Seed Cake Recipe?

While caraway seeds are traditional in Mary Berry’s old fashioned seed cake, you can experiment with substitutions. However, the distinct flavor of caraway seeds is difficult to replicate. If you want a similar taste, you can try fennel seeds, which have a mild licorice-like flavor, though not identical. Alternatively, some people opt for poppy seeds, though this will alter the flavor and texture slightly. If you choose to skip the seeds entirely, you’ll lose the characteristic taste of the cake, but it will still be a light, flavorful sponge.

How Should I Store Mary Berry’s Old Fashioned Seed Cake To Keep It Fresh?

To keep Mary Berry’s old fashioned seed cake fresh, store it in an airtight container at room temperature. It will typically stay moist for up to 3-4 days. If you want to keep it for longer, you can freeze the cake. Wrap it well in plastic wrap or foil, then place it in a freezer bag or container. When you’re ready to enjoy it again, simply thaw it at room temperature or warm it gently in the oven. For the best flavor, it’s recommended to eat the cake within a week of baking.