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Caraway Seed Cake Recipe
|All purpose flour||500 Milliliter (2 Cups)|
|Ground nutmeg||2 Teaspoon (10 Milliliter)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Baking powder||1 Teaspoon (5 Milliliter)|
|Butter||1⁄4 Pound (110 Gram)|
|Vanilla||1 Teaspoon (5 Milliliter)|
|Granulated sugar||250 Milliliter (1 Cup)|
|Brown sugar||125 Milliliter (1/2 Cup)|
|Caraway seeds||1 Teaspoon (5 Milliliter)|
|Sour milk||125 Milliliter (1/2 Cup)|
|Sugar||75 Milliliter (5 Tablespoon)|
|Ground cinnamon||1 1⁄2 Teaspoon (7.5 Milliliter)|
|Grated orange rind||2 Teaspoon (10 Milliliter)|
|Soft breadcrumbs||185 Milliliter (3/4 Cup)|
|Butter||45 Milliliter, melted (3 Tablespoon)|
Serving size: Complete recipe
Calories 5656 Calories from Fat 1449
% Daily Value*
Total Fat 165 g253.6%
Saturated Fat 94.6 g473.2%
Trans Fat 0 g
Cholesterol 975 mg
Sodium 3389 mg141.2%
Total Carbohydrates 958 g319.5%
Dietary Fiber 27 g107.9%
Sugars 479.3 g
Protein 98 g196.3%
Vitamin A 95.6% Vitamin C 26.6%
Calcium 135% Iron 196.2%
*Based on a 2000 Calorie diet
Sift flour, nutmeg, baking soda and baking powder together twice.
Cream butter, vanilla and sugars together until light and fluffy.
Beat in eggs.
Fold in flour mixture and caraway seeds, alternately with sour milk.
Place mixture into an 8 inch (20 cm) greased and lined cake pan.
To make topping, combine all ingredients and sprinkle over top of cake.
Bake for 20-25 minutes or until cooked.
Cool on cake rack and serve.