1 cup (225 g) butter
1 cup + 2 tbsp (225 g) caster sugar (superfine granulated)
4 size 3, eggs, whisked until frothy
2 2/3 cup (300 g) plain flour (All purpose)
1 x 2.5 ml (1/2 teaspoon) baking powder
1 x 1.25 (1/4 teaspoon) ground cinnamon
1 x 1.25 ml (1/4 teaspoon) ground nutmeg
4 x 15 ml (4 tablespoons) caraway seeds
1 x 20 cm (8 in) round or 18 cm (7 in) square, deep cake tin
1 cup + 2 tbsp (225 g) caster sugar (superfine granulated)
4 size 3, eggs, whisked until frothy
2 2/3 cup (300 g) plain flour (All purpose)
1 x 2.5 ml (1/2 teaspoon) baking powder
1 x 1.25 (1/4 teaspoon) ground cinnamon
1 x 1.25 ml (1/4 teaspoon) ground nutmeg
4 x 15 ml (4 tablespoons) caraway seeds
1 x 20 cm (8 in) round or 18 cm (7 in) square, deep cake tin
method
1. Line the bottom and sides of the cake tin with greaseproof paper and lightly grease with melted butter.
2. Cream the butter and sugar together until very pale in colour and light and fluffy in texture.
3. Sieve the flour, baking powder and spices together. Gradually beat the eggs into the creamed mixture, adding a little flour after each addition if the creamed mixture begins to curdle. Fold in the remaining flour with the caraway seeds and, if necessary, a little milk to give a soft dropping consistency.
4. Put into the prepared tin, level the top and bake in the pre-heated oven. 160°C (325°F, gas mark 3)
5. The cake is cooked when it is firm to the touch and a pale golden colour.
6. Leave to cool in the tin for about 10 minutes before turning on to a wire rack to cool. Remove the paper when cold.
2. Cream the butter and sugar together until very pale in colour and light and fluffy in texture.
3. Sieve the flour, baking powder and spices together. Gradually beat the eggs into the creamed mixture, adding a little flour after each addition if the creamed mixture begins to curdle. Fold in the remaining flour with the caraway seeds and, if necessary, a little milk to give a soft dropping consistency.
4. Put into the prepared tin, level the top and bake in the pre-heated oven. 160°C (325°F, gas mark 3)
5. The cake is cooked when it is firm to the touch and a pale golden colour.
6. Leave to cool in the tin for about 10 minutes before turning on to a wire rack to cool. Remove the paper when cold.
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