The cake is very sweet, and it will certainly pile the pounds on… using less sugar would probably be wise, I have included the original amount for the sake of integrity.

Ingredients:

• 1/2 lb butter
• 13 oz caster sugar
• 5 eggs
• 1/2 lb sifted plain flour
• Pinch of salt
• 3 tsp caraway seeds

Oven: 160°C (G.M. 3).
Tin: 2lb loaf tin, lined, greased and floured.

Method:

1. Cream the butter;
2. Add sugar gradually, beating until light and soft
3. Add eggs one at a time, beating throughly between each one
4. Fold in flour and salt
5. Fold in the caraway seeds
6. Put mixture into the tin, then smooth, and tap
7. Bake for 1½ to 2 hours.

Allow the cake to cool for 30mins afterwards, before turning it out and placing it on a cooling rack (or if you’re a student like me, use the rack from your grill pan).

The flavour of the caraway will strengthen if the cake is left for a day or two.