Sweet Caraway Luncheon Loaf
Savory and sweet tastes combine in this perfect accompaniment for that afternoon cuppa

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Sweet Caraway Luncheon Loaf

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Ingredients

1 pound All-purpose flour
6 ounces Butter Unsalted works best but regular salted butter is fine too
6 ounces Granulated sugar
2 rounded teaspoons Baking powder
2 teaspoons Caraway seeds
2 ounces Mixed peel
2 Large eggs
12 fluid ounces Milk Or buttermilk
0.25 teaspoon Salt

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  • Medium

Ingredients

Directions

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Tea cakes and quick breads featuring caraway (or caraways, as they sometimes call the seasoning here) have been popular in Ireland for hundreds of years. Possibly the best-known of these are seed cakes — loaf cakes baked with plenty of caraway, sometimes sprinkled on top as well as included in the batter. When Winnie-the-Pooh mangled the phrase “customary procedure” into “Crustimoney Proseedcake”, this kind of sweet-and-savory loaf cake is exactly what he meant. (It’s probably no surprise that he came up with this, either, as Pooh’s mind seems usually to have been on food when it wasn’t temporarily engaged with more pressing matters.)

This seed cake is a little upmarket, since it contains chopped candied fruit peel as well as a little more butter than usual. It thereby becomes, in local terminology, a luncheon loaf. Such cakes and breads could of course be served at lunch if you were having someone special over then. But their final destination would usually be the tea trolley, along with the soda bread and various other cakes and late-afternoon treats.

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Steps

1
Done

Preheat the oven to 375° F (a little lower if you have a fan oven) / 175° C. Liberally butter or otherwise grease a large loaf pan.

2
Done

Sift together the flour, baking powder and salt. (Or pulse them together in a food processor.)

3
Done

Cut in the butter with a pastry blender, or pulse it with the flour, salt and baking powder in the food processor, until the whole business has attained the texture of coarse cornmeal / maizemeal. Chop the candied peel until the pieces are about the size of lentils, and add them to the flour mixture: or add to the food processor bowl and pulse some more until they reach this size. Add the sugar and the caraway seeds: mix or pulse again.

4
Done

Beat the eggs separately in a cup or bowl and add them to the mixture. Then add the milk or buttermilk and mix until it's incorporated and a light dough has formed. If using a food processor, be careful not to overmix at this stage.

5
Done

Put the mixture into the prepared loaf pan and smooth the top.

Bake for 1 1/2 hours. Take the pan out of the oven and let the loaf rest in it for ten minutes or so before carefully removing it and allowing it to cool on a rack.

6
Done

Serve sliced and buttered, or with a drizzle of cream or a dollop of clotted cream.

IrishDessertLady

I write for a living. But food is one of my favorite hobbies... learning about it, cooking it, eating it!

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