A traditional British cake, it has a very distinctive flavour. You might think this is dated or old-fashioned but once you taste it, then you will definitely give it a thumbs up.
The caraway seeds give it an amazing aroma and taste. It’s just scrumptious!
It’s interesting to note that there is no raising agent in this recipe. The beating of the mixture makes the cake light and moist. The result is a very rich cake.
This recipe has been adapted from the original one by Muriel Downes.
PREP: 10 minutes COOK TIME: 11/2 hours
- 227 gms butter
- 390 gms caster sugar
- 227 gms flour
- 5 eggs
- ¼ tsp salt
- 3 tsp caraway seeds
Grease a loaf tin with butter and flour it.
Preheat the oven to 160C.
Sift the flour with the salt.
Cream the butter and add the sugar. Beat the mixture until it is light and airy. Add the eggs one at a time, beating thoroughly between each one. Fold in the sifted flour, a third at a time. Finally, add the caraway seeds and stir lightly to mix. Spoon the mixture into the prepared loaf tin and bake for 11/2 hours in a very moderate oven.