Colonial Caraway Cake Recipe

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A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.—Eleanor Davis, Pittsburgh, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 12-16 servings


  • 5 eggs, separated
  • 1 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1-2/3 cups cake flour
  • 2 teaspoons caraway seeds
  • 1 teaspoon lemon extract
  • 1/4 teaspoon salt
  • Confectioners' sugar

Nutritional Facts

1 piece: 250 calories, 13g fat (8g saturated fat), 97mg cholesterol, 173mg sodium, 30g carbohydrate (19g sugars, 0 fiber), 3g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well.
  2. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  3. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving. Yield: 12-16 servings.
Originally published as Colonial Caraway Cake in Taste of Home October/November 1998, p41

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