Colonial Caraway Cake Recipe

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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling

Ingredients

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

Directions

In a mixing bowl, beat egg whites and salt until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form; set aside. In another mixing bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour, caraway and lemon extract; mix well. Fold in egg white mixture. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove 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

Nutritional Facts

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

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  • 5 eggs, separated
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 1 cup butter or margarine, softened
  • 1-2/3 cups cake flour
  • 2 teaspoons caraway seeds
  • 1 teaspoon lemon extract
  • Confectioners' sugar
  1. In a mixing bowl, beat egg whites and salt until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form; set aside. In another mixing bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour, caraway and lemon extract; mix well. Fold in egg white mixture. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove 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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