Mary Berry Old Fashioned Seed Cake Recipe

This seed cake took me right back to my nan’s sideboard, where she’d always have a tin of something crumbly and faintly mysterious ready for guests (and grandchildren poking around before tea). I’ll be honest—I didn’t grow up loving caraway seeds. To my childhood brain, they were just “weird little crunchy things” that distracted me from the butter and sugar. But after making Mary Berry’s version last weekend, I finally get the charm.

The first time I made this, I used soft margarine straight from the counter. Big mistake. The cake turned out a bit oily, and the crumb didn’t hold. So I did it again, with fridge-cold margarine and a bit of a lighter hand on the mixer. Much better—fragrant, golden, with a tender crumb and just the right amount of crunch from the seeds.

If you’ve never made seed cake before, or you’re wondering why the old-fashioned kind still deserves a place on your tea table—let me show you how I fixed the flops and found the flavour.

What Makes This Recipe Special

Most seed cakes are dry. There, I said it. They often feel like a historical obligation rather than something you actually want to eat. But Mary Berry’s method cleverly avoids that.

The secret? The cold margarine and a hefty splash of milk. It sounds simple, but the cold fat helps the cake hold together with a firmer crumb, while the milk keeps it from becoming sawdusty. And don’t skimp on the lemon zest—it brightens up the whole thing and stops it tasting too old-timey.

I also noticed that beating the mixture just until smooth (rather than fluffing it for ages) gave a closer, more even crumb, which suited this style perfectly. No airy sponge here—just a sturdy, flavourful slice that holds up to a proper cuppa.

INGREDIENTS + WHY THEY MATTER

• Cold Margarine (170g) – Keeps the crumb tender and prevents oily texture. Room temp marg makes it greasy.
• Superfine Sugar (100g) – Dissolves quickly and helps the crust stay delicate. Granulated gave a rougher texture.
• Eggs (2 large) – Classic structure and richness. Tried one batch with medium eggs—too dry.
• Self-Rising Flour (225g) – The backbone. Already has raising agents, but we boost it a bit for lift.
• Baking Powder (1 tsp) – Gives it a bit more rise. Without it, the cake was too flat.
• Caraway Seeds (1 tbsp) – The star. Toasty, lightly aniseed flavour. Toasted them once—not worth it. Raw is better.
• Lemon Zest (1 lemon) – Lifts the whole thing. I tried orange zest once—too sweet.
• Milk (4 tbsp) – Moisture magic. Don’t skip this—it helps everything meld.

Ingredient Swaps That Hold Up

• Butter for Margarine – I tested this. Butter gives a deeper flavour but a drier crumb. Add ½ tbsp extra milk if using.
• No Caraway? – You can use fennel seeds for a similar but lighter flavour. Not traditional, but nice.
• Gluten-Free Flour Blend – I did try this. It worked okay with a 1:1 blend plus an extra tsp milk. Slightly crumblier.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cake was greasy	Used room-temp margarine	Use fridge-cold margarine only
Crumb was too dry	Overmixed batter	Beat just until smooth—no more
Seeds sank to bottom	Batter too thin	Measure milk carefully, don’t overmix
Lemon flavour disappeared	Used bottled juice, no zest	Always zest a fresh lemon—juice isn’t enough

How to Make Mary Berry’s Old Fashioned Seed Cake

1. Preheat the oven to 350°F (or 320°F fan). Grease and line a 7-inch deep round cake tin. I used my old metal one—it browns better than ceramic.
2. Measure all ingredients into a mixing bowl. Yes, everything at once—Mary’s classic “chuck it all in” method.
3. Beat with an electric mixer until smooth and combined. Don’t overdo it—stop once you see no dry flour.
4. Spoon into the tin and level the top with the back of a spoon.
5. Bake for 1 hour. Mine took exactly 58 minutes in a fan oven. It’s done when it’s risen, golden, and pulling from the edges. Skewer should come out clean.
6. Cool in the tin for 10 minutes, then turn out onto a wire rack and peel off the paper. Let it cool fully before slicing (or it’ll crumble).

TIPS FROM MY KITCHEN

• I always use a metal tin for this—ceramic gave me a soggy bottom.
• If you like a stronger caraway hit, lightly crush half the seeds with a pestle.
• I sometimes add a pinch of salt to round the sweetness. It helps!
• For a neater slice, I let it cool completely, wrap it overnight, then cut the next day.

STORAGE + SERVING

• Keeps: Up to 5 days in an airtight tin at room temp. Gets better on Day 2.
• Freezing: Wrap slices individually, freeze for up to 3 months. Defrost at room temp.
• Serving: Best with a cup of builder’s tea. Also lovely with soft cheese or a dab of lemon curd.

FAQs – Real Query Answers

Q: Can I make seed cake without caraway seeds?
A: You can, but it won’t really be seed cake. Fennel or aniseed are your best bet if you don’t like caraway.

Q: Why is my seed cake dry?
A: Most likely overbaking or not enough milk. Check your oven temp and pull it as soon as the skewer is clean.

Q: Can I use butter instead of margarine?
A: Yep. I’ve done it. Use the same amount, but add a touch more milk to balance the texture.

Q: Does this work in a loaf tin?
A: Yes, but it’ll need longer—closer to 70–75 mins. Keep checking with a skewer after 60.

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