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Colonial Caraway Cake

 Colonial Caraway Cake
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
12-16 ServingsPrep: 15 min. Bake: 65 min. + cooling


  • 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 McCormick® Pure Lemon Extract
  • 1/4 teaspoon salt
  • Confectioners' sugar


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 250 calories,

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Colonial Caraway Cake (continued)

Nutritional Facts: 13 g fat (8 g saturated fat), 97 mg cholesterol, 173 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.