Caraway Seed Cake Recipe

225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
4 eggs, separated
225 g/8 oz/2 cups self-raising (self-rising) flour
25 g/1 oz/0.25 cup caraway seeds
2.5 ml/0.5 tsp ground cinnamon
2.5 ml/0.5 tsp grated nutmeg

Method:

Cream together the butter or margarine and sugar until pale and fluffy. Beat the egg yolks and add them to the mixture, then fold in the flour, seeds and spices. Beat the egg whites until stiff, then fold them into the mixture. Spoon the mixture into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean.