Mary Berry Old Fashioned Seed Cake Recipe [Tips & Tricks]

If you’re in the mood for something truly nostalgic and wonderfully delicious, Mary Berry’s Old Fashioned Seed Cake recipe is a must-try!

This classic treat brings together simple ingredients with a touch of elegance, offering a warm, subtly spiced flavor that’s perfect for any occasion. With caraway seeds adding a distinctive taste and a soft, crumbly texture, it’s the kind of cake that makes you feel like you’ve stepped back in time to a cozy, traditional kitchen. Plus, it’s Mary Berry-her recipes never disappoint, and this one is sure to be a hit with both seasoned bakers and beginners alike!

Mary Berry Old Fashioned Seed Cake Recipe

Ingredients Needed

Mary Berry’s Old Fashioned Seed Cake is a traditional British dessert that evokes the charm and nostalgia of simpler times. This cake is subtly flavoured, with caraway seeds providing a unique and aromatic twist.

The ingredients needed are basic, yet together they create a wonderfully spongy and fragrant cake. Here’s what you’ll need:.

1. Butter: 225g of unsalted butter is the base for this cake, contributing to its rich and tender crumb. Make sure the butter is softened to room temperature to ensure a smooth mixture.

2. Caster Sugar: 200g of caster sugar is used to sweeten the cake, offering a delicate sweetness without overpowering the other flavours. Caster sugar is preferred because it dissolves more easily into the batter.

3. Self-Raising Flour: 275g of self-raising flour gives the cake its rise and lightness. Using self-raising flour ensures that the cake will have the perfect fluffy texture, as it already contains the necessary raising agents.

4. Eggs: Three large eggs (about 150g in total) bind the mixture together and help with the structure of the cake, contributing to its light texture. Eggs also add richness to the flavour.

5. Caraway Seeds: 2 teaspoons of caraway seeds are the signature ingredient in this cake. These seeds lend a distinctive, slightly aniseed-like taste that pairs perfectly with the buttery sponge.

6. Milk: A small amount of milk (approximately 3 tablespoons) is used to loosen the mixture to a smooth consistency, ensuring the cake bakes evenly without being too dense.

7. Vanilla Extract: A teaspoon of vanilla extract rounds out the flavours, enhancing the overall sweetness of the cake and providing a subtle depth to the taste.

8. Ground Almonds: 50g of ground almonds add a lightness and slight nutty flavour to the cake, giving it a softer texture.

9. Salt: Just a pinch of salt helps balance the sweetness of the cake, ensuring it isn’t overly sugary.

10. Optional Decorations: Powdered sugar for dusting on top of the cake is optional but adds a nice finishing touch. Some prefer to adorn it with additional caraway seeds to emphasize the flavour.

These ingredients combine to create a moist, lightly spiced cake with the perfect crumb structure and a wonderfully aromatic flavour profile. The simplicity of the ingredients allows the individual components to shine, making this old-fashioned cake both comforting and delightful.

Equipment Needed

When preparing Mary Berry’s Old Fashioned Seed Cake, a few essential pieces of equipment are required to ensure the best results. The following tools will help you with every step of the baking process:

1. Mixing Bowl: A large mixing bowl is necessary for combining all of the ingredients. It should be big enough to comfortably hold the dry and wet ingredients as you mix them together.

2. Electric Mixer (Handheld or Stand Mixer): A handheld electric mixer or a stand mixer will be very helpful for creaming the butter and sugar together and for beating in the eggs. The goal is to achieve a light, fluffy batter, and an electric mixer ensures even incorporation of air.

3. Sieve: To ensure your self-raising flour and ground almonds are free from any lumps, a sieve is crucial. Sifting helps create a smoother batter and a lighter texture in the final cake.

4. Measuring Spoons: Accurate measurements are key to a successful cake. A set of measuring spoons will help you accurately measure smaller ingredients like the caraway seeds, vanilla extract, and salt.

5. Cake Tin: A round 20cm (8-inch) cake tin is the ideal size for this recipe. It’s the perfect dimensions to give the cake a pleasing height without being too thick. Line the cake tin with baking parchment or grease it well to prevent sticking.

6. Spatula: A rubber spatula is useful for scraping down the sides of the mixing bowl to ensure that all the ingredients are properly combined and nothing is left behind.

7. Cooling Rack: After baking, the cake needs to cool before slicing. A cooling rack helps air circulate around the cake, preventing it from becoming soggy.

8. Oven: Of course, you’ll need a good oven for baking. Mary Berry recommends preheating it to 160°C (320°F) for a fan-assisted oven or 180°C (350°F) for a conventional oven, which ensures the cake bakes evenly.

These pieces of equipment will make the preparation process easier and more efficient, helping you bake a delicious, evenly risen seed cake with a light, fluffy texture.

How To Make Mary Berry’s Old Fashioned Seed Cake

Making Mary Berry’s Old Fashioned Seed Cake is relatively straightforward, yet requires a bit of attention to detail to get the perfect results. Follow these steps carefully:

1. Preheat the Oven: Begin by preheating your oven to 160°C (320°F) for a fan-assisted oven or 180°C (350°F) for a conventional oven. Grease and line a 20cm (8-inch) round cake tin with baking parchment.

2. Cream the Butter and Sugar: Place the softened butter and caster sugar in a large mixing bowl. Using an electric mixer or stand mixer, cream the two together until the mixture is light, fluffy, and pale. This process should take about 3-5 minutes, so don’t rush it. The more air you incorporate at this stage, the lighter the cake will be.

3. Add the Eggs: Crack the eggs into a separate bowl and beat them lightly. Gradually add the eggs to the butter and sugar mixture, a little at a time, making sure to beat well after each addition. If the mixture starts to curdle, add a little flour to help stabilize it.

4. Incorporate the Dry Ingredients: Sift the self-raising flour and ground almonds together into the bowl. Gently fold them into the mixture using a spatula or a metal spoon, being careful not to knock the air out of the batter. Add the caraway seeds and a pinch of salt at this stage and mix them through evenly.

5. Add the Milk and Vanilla: Stir in the milk and vanilla extract until the batter is smooth. It should have a dropping consistency, meaning it falls from the spoon easily but isn’t too runny. If the batter feels too thick, you can add a little more milk to loosen it.

6. Bake the Cake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Place the cake in the preheated oven and bake for about 45-50 minutes, or until a skewer inserted into the center comes out clean. Every oven is different, so keep an eye on the cake to avoid overbaking.

7. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. After this, transfer it to a wire rack to cool completely.

8. Finishing Touches: Once the cake is completely cool, dust it with a light sprinkle of powdered sugar, if desired. You can also add a few more caraway seeds on top for extra flavour and decoration.

This recipe results in a beautifully moist, light, and slightly spiced cake with an aromatic and slightly sweet flavour profile. The caraway seeds add an unexpected but delightful twist to the classic sponge.

Expert Tips

1. Ensure Butter Is Softened: For the best results, always make sure the butter is at room temperature before creaming it with sugar. Cold butter will result in a lumpy batter and uneven texture.

2. Don’t Overmix: When incorporating the flour, almonds, and milk, mix gently and avoid overworking the batter. Overmixing can lead to a dense and heavy cake.

3. Caraway Seed Substitution: If you find caraway seeds too strong for your taste, you can substitute them with fennel seeds or even a touch of ground nutmeg or cinnamon. However, if you’re aiming for the authentic taste, it’s best to stick with caraway seeds.

4. Room Temperature Eggs: Ensure your eggs are at room temperature before adding them to the batter. Cold eggs can cause the mixture to split, which can affect the texture of the cake.

5. Check Cake for Doneness: Oven temperatures vary, so always perform the skewer test to check if your cake is baked through. Insert a skewer into the center, and if it comes out clean, your cake is ready. If not, return it to the oven for a few more minutes.

Mary Berry’s Old Fashioned Seed Cake is a delightful tribute to classic British baking, with its simple ingredients and old-world charm. The combination of butter, sugar, eggs, and caraway seeds creates a cake that is both fragrant and comforting, perfect for any afternoon tea or special occasion.

The recipe is easy to follow, even for beginner bakers, and offers an opportunity to savour a piece of history in every bite. With the right technique, expert tips, and the perfect balance of flavours, this cake is sure to become a timeless favourite in your baking repertoire.

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

Mary Berry’s Old Fashioned Seed Cake is a timeless classic, beloved for its subtle flavors, light texture, and the delicate crunch of caraway seeds. However, this traditional recipe is incredibly versatile and can be easily adapted to suit a range of tastes and preferences. Here are some easy variations you can try to give the cake a fresh twist while still honoring its origins.

1. Flavor Infusion with Zest

   While Mary Berry’s recipe focuses on the richness of the seeds, you can elevate the flavor by adding citrus zest. A teaspoon of finely grated lemon or orange zest will add a burst of refreshing citrus notes, complementing the earthy caraway seeds. This small tweak not only brightens up the flavor profile but also adds an extra layer of complexity.

2. Switching Up the Seeds

   Caraway seeds are the hallmark of this cake, but if you’re looking to experiment, you can substitute or even mix in other seeds for variety. Try adding fennel seeds for a sweeter, anise-like taste, or poppy seeds for a subtle crunch.

   Chia or flaxseeds can also be incorporated for a nutty, earthy undertone. Each seed variation brings its own unique flavor to the table, making the cake your own.

3. Add Dried Fruit

   Adding dried fruit like currants, raisins, or sultanas can introduce an element of natural sweetness and chewiness. You can also try chopped dried apricots or cranberries for a more vibrant, tangy flavor. The sweetness of the fruit complements the slightly bitter notes of the caraway seeds, balancing the overall taste.

4. Glazed Top for Extra Shine

   Instead of serving the cake plain, why not try a simple glaze?

   A drizzle of icing sugar mixed with a bit of lemon juice or water will add a shiny, sweet finish that contrasts beautifully with the rustic, crumbly texture of the cake. Alternatively, for a more indulgent twist, you could brush the cake with warmed honey or apricot jam for a glossy, flavorful coating.

5. Add a Nutty Crunch

   For those who love texture, adding chopped nuts can be a great option. Walnuts, almonds, or hazelnuts work especially well with the spiced flavors of the cake, adding both crunch and richness. Toasting the nuts before folding them into the batter can intensify their flavor, giving the cake a delightful roasted edge.

6. Make It a Gluten-Free Seed Cake

   If you’re gluten-intolerant or simply want a lighter version of this treat, swapping out the regular flour for a gluten-free alternative is a simple option. Many gluten-free blends will work in place of traditional flour, offering the same light, airy texture as the original. Be mindful of the type of gluten-free flour blend you use, as some might need additional binding agents like xanthan gum to maintain the cake’s structure.

Best Practices To Store Leftovers

Old Fashioned Seed Cake is perfect for baking in advance and storing, as it often tastes even better the next day when the flavors have had time to meld. Here are some best practices for storing leftovers to ensure it stays fresh and flavorful for as long as possible.

1. Cool Completely Before Storing

   The key to keeping your Old Fashioned Seed Cake fresh is to ensure it’s completely cooled before wrapping or storing it. If the cake is still warm, condensation will form inside the container, which can cause it to become soggy. Allow the cake to cool on a wire rack for at least an hour to ensure the best texture when you store it.

2. Wrap the Cake Properly

   To keep the cake moist and fresh, wrap it tightly in plastic wrap or aluminum foil. This prevents air from drying it out and helps maintain its softness.

   If you prefer, you can also place the wrapped cake in an airtight container for added protection. Be sure to press the plastic wrap directly against the surface of the cake to minimize exposure to air.

3. Refrigeration vs. Room Temperature

   If you plan to eat the leftovers within 2-3 days, storing the cake at room temperature is perfectly fine. Just keep it in a cool, dry place away from direct sunlight.

   However, if you want to keep it for longer-up to a week or more-refrigeration is a better option. Just be sure to allow the cake to return to room temperature before serving, as chilled cake may lose some of its desirable texture.

4. Freezing Leftovers

   For longer storage, you can freeze your seed cake to enjoy at a later date. First, slice the cake into individual portions so you can thaw only what you need.

   Wrap each slice in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. When you’re ready to enjoy a slice, simply defrost it at room temperature or warm it slightly in the microwave for a few seconds.

5. Check for Freshness Before Serving

   When you retrieve your leftovers, take a moment to check the cake’s freshness. If it seems too dry or hard, try reheating it slightly to revive its moisture. A brief time in the microwave or a gentle reheat in the oven can bring the cake back to life, making it just as enjoyable as when it was first baked.

What Goes Well With Old Fashioned Seed Cake

Old Fashioned Seed Cake has a distinctly simple and rustic flavor, so pairing it with the right accompaniments can really enhance the eating experience. Whether you prefer it for an afternoon tea or as part of a dessert spread, here are some ideas for what goes well with this delightful cake:

1. Tea Pairings

   Given its association with British teatime, Old Fashioned Seed Cake is best paired with a traditional cup of tea. The subtle spiciness of the caraway seeds in the cake complements both black and green teas, such as Earl Grey, Darjeeling, or a classic English Breakfast. For a lighter touch, a floral white tea or chamomile can also work beautifully, balancing the cake’s richness with a gentle sweetness.

2. Fresh Berries or Fruit Compote

   Fresh fruit brings out the cake’s natural sweetness, offering a contrast in flavor and texture. Lightly sweetened berries such as strawberries, raspberries, or blueberries can brighten up the dense, crumbly texture of the cake. Alternatively, a warm fruit compote made with apples, pears, or rhubarb adds a tangy-sweet element that pairs wonderfully with the cake’s mild flavors.

3. Whipped Cream or Clotted Cream

   A dollop of whipped cream or, for a more indulgent option, clotted cream adds a luxurious richness to Old Fashioned Seed Cake. The creamy texture complements the slightly dry crumb of the cake, making each bite feel more decadent. A touch of vanilla or a sprinkle of cinnamon on the whipped cream can introduce another layer of flavor.

4. Cheese and Charcuterie

   For those who enjoy more savory pairings, Old Fashioned Seed Cake can be an excellent accompaniment to a cheese and charcuterie board. The slight bitterness of the seeds plays well with rich cheeses like aged cheddar, brie, or creamy goat cheese. For added contrast, try pairing the cake with thin slices of smoked meats such as prosciutto or salami, which can balance out the sweetness of the cake.

5. Lemon Curd or Jam

   For a tangy contrast, serve your slice of seed cake with a spoonful of lemon curd or your favorite jam. The bright acidity of lemon curd cuts through the rich crumb of the cake, offering a refreshing flavor combination. Alternatively, apricot, raspberry, or strawberry jam adds a fruity sweetness that complements the mild spiciness of the cake.

Conclusion

Mary Berry’s Old Fashioned Seed Cake is a charming and adaptable treat, perfect for any occasion, whether it’s a cozy afternoon tea or a light dessert after dinner. Its versatility shines through in the many variations you can experiment with, from adding citrus zest and dried fruit to trying different types of seeds and nuts. Proper storage ensures that leftovers stay fresh for days, while creative pairings-ranging from tea and fruit to cheese and jam-make the experience even more enjoyable.

Ultimately, this simple yet sophisticated cake invites you to play with flavors and textures, allowing you to tailor it to your taste preferences. Whether you stick to the classic recipe or take the opportunity to make it your own, the Old Fashioned Seed Cake remains a timeless favorite in the world of baking.

FAQs

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

The key ingredients in Mary Berry’s old fashioned seed cake recipe include plain flour, butter, caster sugar, eggs, caraway seeds, milk, and baking powder. The use of caraway seeds is essential for giving the cake its distinctive flavor.

Can I Substitute Caraway Seeds With Another Type Of Seed?

While caraway seeds are traditional in this recipe, you could try substituting them with fennel seeds or even poppy seeds for a different flavor. However, caraway seeds are key to the classic taste of an old-fashioned seed cake.

How Long Should I Bake Mary Berry’s Old Fashioned Seed Cake?

Mary Berry’s old fashioned seed cake should be baked for about 45-50 minutes at 180°C (160°C for fan ovens) or 350°F. Always check the cake by inserting a skewer into the center; if it comes out clean, the cake is done.

What Size Cake Tin Do I Need For Mary Berry’s Old Fashioned Seed Cake?

You will need a 20cm (8-inch) round cake tin for Mary Berry’s old fashioned seed cake. Ensure the tin is greased and lined with baking paper to prevent the cake from sticking.

Can I Make Mary Berry’s Old Fashioned Seed Cake Without Butter?

Yes, you can substitute the butter with margarine or a dairy-free alternative, such as vegan butter, if you need a dairy-free version of the cake. The texture may vary slightly, but it will still be delicious.

How Do I Know If Mary Berry’s Old Fashioned Seed Cake Is Fully Baked?

To check if your seed cake is fully baked, insert a skewer or a toothpick into the center of the cake. If it comes out clean with no batter stuck to it, the cake is ready. If it’s still wet, give it a few more minutes in the oven.

Can I Store Mary Berry’s Old Fashioned Seed Cake, And For How Long?

Yes, Mary Berry’s old fashioned seed cake can be stored in an airtight container at room temperature for up to 4-5 days. If you’d like to keep it longer, you can freeze it, wrapped tightly in foil or plastic wrap for up to 3 months.

Do I Need To Cream The Butter And Sugar In Mary Berry’s Old Fashioned Seed Cake?

Yes, it’s important to cream the butter and sugar together until light and fluffy. This step helps to incorporate air into the batter, resulting in a lighter, fluffier cake texture.

Can I Add Other Flavorings To Mary Berry’s Old Fashioned Seed Cake?

While the traditional recipe focuses on the flavor of caraway seeds, you could experiment by adding a touch of lemon zest or ground nutmeg for additional flavor. Just be sure not to overpower the caraway seeds.

What Should I Serve Mary Berry’s Old Fashioned Seed Cake With?

Mary Berry’s old fashioned seed cake is delicious served on its own with a cup of tea, but you could also enjoy it with a dollop of clotted cream or jam. Some people like to pair it with a mild cheese for an interesting contrast of flavors.