In an effort to shrug off some of the stresses of my current design project I decided to track down a recipe for a cake I’d had before at my Grans.
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.
- 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: 2 lb loaf tin, lined, greased and floured.
- Cream the butter
- Add sugar gradually, beating until light and soft
- Add eggs one at a time, beating throughly between each one
- Fold in flour and salt
- Fold in the caraway seeds
- Put mixture into the tin, then smooth, and tap
- Bake for 1½ to 2 hours.
Allow the cake to cool for 30 mins 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.