- 2 cups plain all-purpose flour
- 1/2 cup butter
- 1/2 caster sugar
- 2 large eggs
- 1 tsp baking powder
- 1 tbsp. caraway seeds
- 3 tbsp. milk
- Preheat the oven to 350F. Butter and base line a 7 in deep cake tin pan with buttered baking parchment.
- Sieve the flour. Cream the butter and sugar together in a large bowl until light and fluffy, then add the eggs, a little at a time, with a spoonful of flour with each addition. Add the baking powder and most of the caraway seeds to the remaining flour, reserving a few seeds to sprinkle over the top of the cake.
- Add the flour and caraway seeds mixture to the butter mixture, and blend in lightly but thoroughly; add a little milk to make a soft mixture if it seems to stiff.
- Turn the mixture into the prepared tin and sprinkle with the reserved caraway seeds. Put the cake in the preheated oven and bake for 15 minutes. Reduce the temperature to 325F and bake for a further 1 hour, or until the cake is well risen and golden brown.
- Leave the cake to cool in the pan for about 10 minutes, then remove and finish cooling on a wire rack. When cold, remove the baking parchment and store in an airtight tin.
Backus-Page House Museum