Name: Bilbo’s Seed Cakes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: British
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 2 cups all-purpose flour; 1 tablespoon caraway seeds; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; ¼ cup brandy (optional); 4 teaspoons demerara sugar (for topping)

A charming, vintage-style treat pulled right from the pages of Middle-earth, Bilbo’s Seed Cakes are tender, delicately spiced, and flecked with earthy caraway seeds. These classic British mini cakes are the kind of snack I imagine enjoying by the fireside in Bag End, paired with a hot cup of tea or a glass of brandy. They’re rich, lightly sweet, and carry a nostalgic, comforting flavor that feels both rustic and refined.

Why You’ll Love This Recipe

I love how this recipe captures the old-world charm of traditional English baking. The subtle spice from nutmeg and cinnamon adds warmth without overwhelming the caraway seeds, which provide that classic flavor seed cakes are known for. The texture is moist and dense in the best way—ideal for slicing and savoring slowly. These cakes are perfect for themed gatherings (Tolkien fans, take note), but I also find them great for everyday tea breaks or quiet evenings with a book.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

3 large eggs

2 cups all‑purpose flour

¼ teaspoon ground nutmeg

1 tablespoon caraway seeds

¼ teaspoon ground cinnamon

¼ cup brandy (optional but traditional)

4 teaspoons demerara sugar (for topping)

Directions

I start by preheating the oven to 300°F (150°C) and greasing four 4½-inch mini springform pans.

In a large bowl, I cream together the softened butter and sugar until light and fluffy.

Then I add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.

In another bowl, I whisk together the flour, caraway seeds, nutmeg, and cinnamon.

I mix half of the dry ingredients into the wet mixture, then stir in the brandy.

After that, I add the remaining flour mixture and stir just until combined.

I divide the batter evenly among the prepared pans and sprinkle 1 teaspoon of demerara sugar on top of each.

The cakes bake for about 35 minutes, until a toothpick inserted in the center comes out clean.

Once baked, I cool them on a wire rack before removing from the pans.

Servings and timing

This recipe yields approximately 16 mini cakes, depending on how they’re sliced or served. Each mini cake pan typically serves 4.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: ~233 kcal per serving

Variations

Citrus twist: I sometimes add a bit of lemon or orange zest to brighten the flavor.

Boozy bake: For a deeper, holiday-style flavor, I soak the caraway seeds in the brandy overnight before mixing.

Nutty addition: Finely chopped almonds or walnuts can add texture and richness.

Brandy-free version: If I want to skip the alcohol, I substitute with milk or orange juice without losing moisture.

Loaf version: Instead of mini pans, I bake it in a single loaf pan (just adjust the baking time to about 50–55 minutes).

Storage/Reheating

I store the cooled seed cakes in an airtight container at room temperature for up to 4 days. They keep beautifully due to their dense, moist texture. For longer storage, I wrap them tightly and freeze for up to 2 months. To reheat, I simply warm a slice in the microwave for 10–15 seconds or toast lightly to bring back that fresh-baked feel.

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FAQs

What are seed cakes, and why are caraway seeds used?

Seed cakes are a traditional British tea-time treat, flavored primarily with caraway seeds. Caraway adds a slightly peppery, earthy flavor that’s both herbal and subtly sweet—a signature taste of historical British baking.

Can I make these without caraway seeds?

I can substitute fennel or anise seeds for a similar effect, though the flavor won’t be exactly the same. For a seed-free version, I simply skip them and increase the spice slightly.

Do I need mini springform pans for this recipe?

No—while I love using mini springform pans for presentation, I’ve also used muffin tins or baked the batter in a loaf or 8-inch round pan. I just adjust the baking time accordingly.

Can I make these cakes ahead of time?

Yes, I often bake them a day in advance. The flavors actually deepen slightly after sitting for a day, making them even better. They store well and reheat nicely.

What should I serve with seed cakes?

I usually enjoy them with tea, but they’re also lovely with a dollop of clotted cream, fresh fruit, or a splash of brandy on the side. They also pair well with aged cheeses for a sweet-savory combo.

Conclusion

Bilbo’s Seed Cakes bring a bit of fantasy and old-fashioned comfort into my kitchen. Whether I’m baking them for a themed party, afternoon tea, or just a quiet winter day, they never fail to charm. With their spiced aroma, dense crumb, and subtle sweetness, they’re a timeless treat worth revisiting again and again.

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