Rich seed cake

Rich seed cake

Flavoured with a subtle hint of orange and lemon zest, indulge in this British classic. 

  • Preparation 20 mins
  • Cooking 75 mins
  • Servings 10-12


  • 175g (6oz) butter or margarine, softened
  • 115g (4oz) Tate & Lyle Caster Sugar
  • 2 level tbsp Lyle’s Golden Syrup
  • 3 medium eggs, lightly beaten
  • 150g (5oz) self-raising flour
  • 115g (4oz) plain flour
  • 2 tsp caraway seeds
  • 2 tbsp very finely chopped candied lemon peel or use mixed peel
  • finely grated  zest of 1 orange
  • 4-5 tbsp orange juice
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How to make this recipe

  1. Preheat oven to 170°C/Fan150°C, 340°F, Gas 3.
  2. Greased and line 18cm/7” deep round cake tin.
  3. Cream together the butter, Tate & Lyle Caster Sugar and Lyle’s Golden Syrup until pale fluffy. Gradually beat in the eggs beating well after each addition.
  4. Sift together the flours and fold into the mixture then fold in the caraway seeds, candied lemon peel, orange zest and juice.
  5. Spoon the mixture into the prepared tin, level and make a slight dip in the middle.  Bake in a preheated  oven for about 1 hour 15 minutes or until firm to touch. Turn out on a wire rack to cool.

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