Seed Cake Recipe

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

2 eggs, lightly beaten

225 g/8 oz/2 cups plain (all-purpose) flour

25 g/1 oz/¼ cup caraway seeds

5 ml/1 teaspoon baking powder

A pinch of salt

45 ml/3 tablespoons milk

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, caraway seeds, baking powder and salt. Stir in enough of the milk to make a dropping consistency. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 200C/400F/gas mark 6 for 1 hour until springy to the touch and beginning to shrink away from the sides of the tin.