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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A popular cut an come again cake that is particularly delicious when served lightly toasted and spread with butter (and jam in this house! Yumm!!) Ingredients:
8 ounces flour |
1/2 teaspoon baking powder |
6 ounces butter |
6 ounces caster sugar |
3 eggs, beaten |
2 teaspoons caraway seeds |
4 tablespoons milk |
Directions:
1. Set the oven to 180°F/350°F Sift the flour and baking powder together. Set aside.
2. Cream the butter and sugar together in a bowl and beat until fluffy. Add the beaten eggs and flour, alternately., beating until well combined and fluffy. Stir in the caraway seeds and milk. Turn into a greased and lined 1 1/2 pound loaf tin.
3. Bake for 1 1/4 to 1 1/2 hours, covering the top if it appears to be browning too quickly. Allow to cool in the tin for 5 minutes before turning out to finish cooling on a wire rack.
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