Victorian Lemon - Coriander Seed Cake Recipe

Directions:

1. Put oven rack at the middle position and preheat the oven to 350.
2. Grease and flour a 4 1/2 X 8 1/2 loaf pan. (I use Maida Heatter's method of dusting with dried breadcrumbs instead of the flour)
3. Sift together the flour, baking powder, and salt into a medium bowl.
4. Cream the butter and sugar until light and fluffy.
5. Add the eggs, coriander, and mace until just smooth.
6. On a low speed add the flour mix in two batches, alternate with the milk.
7. Stir in the currants and caraway seeds until just blended.
8. Transfer to the prepared pan and level the top.
9. Bake for 65 to 70 minutes, until a wooden tester comes out clean from the center.
10. Cool on a wire rack for 10 minutes and then turn the cake out to finish cooling to room temp.
11. Serve thin slices and with lemon butter or a berry jam.