This scrumptious caraway cake was a Victorian favourite. The caraway seeds taste of aniseed, and are also used in rye bread and other German recipes.
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 medium eggs
- 250g (8oz) self-raising flour
- 38g jar caraway seeds
- 2tbsp milk
- 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment
Tip all the ingredients into a bowl and beat until smooth. Spoon mixture into the loaf tin and level the surface.
Bake the cake in the centre of the oven 160°C (320°F, gas mark 3) for 45 mins-1 hr, or until the cake feels just firm to the touch in the centre, and a skewer comes out clean when inserted into cake.
Remove the cake from the oven and leave to cool in the tin for 10-15 mins.
Transfer it to a wire rack to cool completely.
Top tip: Wrap the caraway cake in a freezer bag and freeze for up to three months. Defrost before serving.