Mary Berry Old Fashioned Seed Cake Recipe

Mary Berry Old Fashioned Seed Cake is made with margarine, superfine sugar, eggs, self-rising flour, baking powder, caraway seeds, lemon zest, and milk. This traditional Mary Berry Old Fashioned Seed Cake recipe creates a delightful dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

This Old Fashioned Seed Cake Recipe Is From Fast Cake Cookbook by Mary Berry

Mary Berry Old Fashioned Seed Cake Ingredients

• 12 tbsp (6 oz/170g) margarine (from fridge)
• ½ cup (4 oz/100g) superfine sugar (also known as caster sugar)
• 2 large eggs
• 2 cups (8 oz/225g) self-rising flour
• 1 level tsp baking powder
• 1 rounded tbsp caraway seeds
• Finely grated zest of 1 lemon
• 4 tbsp milk

How To Make Mary Berry Old Fashioned Seed Cake

1. Preheat the Oven: Set your oven to 350°F (Convection 320°F). Grease a deep, 7-inch round cake tin and line it with nonstick baking paper.
2. Prepare the Batter: Measure all ingredients into a bowl and beat with an electric mixer until well blended.
3. Bake the Cake: Pour the mixture into the prepared tin, level the top, and bake in the preheated oven for about 1 hour, or until well risen and shrinking from the sides of the tin. Test with a skewer inserted into the center; it should come out clean.
4. Cool the Cake: Leave the cake to cool in the tin for about 10 minutes. Then turn out, remove the paper, and finish cooling on a wire rack.

Recipe Tips

• Use Cold Margarine: Ensure your margarine is straight from the fridge for a better texture in the cake.
• Measure Ingredients Precisely: Accurate measurements are crucial for the right cake consistency.
• Mix Gently: Don’t overmix the batter; mix just until the ingredients are combined to avoid a dense cake.
• Check for Doneness: Use a skewer to test the center of the cake; it should come out clean. If not, bake for an extra 5 minutes and test again.
• Cool in Tin First: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to prevent breaking.

What To Serve With Old Fashioned Seed Cake?

This traditional Old Fashioned Seed Cake pairs well with a cup of tea, a dollop of clotted cream, a sprinkle of icing sugar, or a handful of fresh berries. It also can be enjoyed alongside a small slice of cheese, a spoonful of jam, a dollop of whipped cream, or a light fruit salad for a delightful afternoon treat.

How To Store Leftovers Old Fashioned Seed Cake?

• Refrigerate: Let the leftover Old Fashioned Seed Cake cool to room temperature. Store it in an airtight container in the fridge for up to 1 week.
• Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature before serving.

How To Reheat Leftovers Old Fashioned Seed Cake?

• In The Oven: Preheat the oven to 350°F (175°C). Place the cake on a baking sheet and heat for about 10 minutes, or until warmed through.
• In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium for about 20-30 seconds, or until warmed through.
• In The Air Fryer: Preheat the air fryer to 320°F (160°C). Heat the cake for 5 minutes, checking to ensure it doesn’t overheat or dry out.

Mary Berry Old Fashioned Seed Cake Nutrition Facts

Serving Size: 1 slice (assuming 8 servings per cake)

• Calories: 307
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 164mg
• Potassium: 118mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Salted Caramel Cake
• Mary Berry Windfall Pie
• Mary Berry Coconut and Jam Cake
• Mary Berry Lime and Polenta Cake