23 feb

English Seed Cake

Mrs Cox, Mudgee Branch

MAKES ONE 20 CM CAKE

525 g (3½ cups) plain flour

1 teaspoon baking powder

125 g (½ cup) butter, chopped

220 g (1 cup) caster sugar

2½ tablespoons caraway seeds

3 eggs

300 ml milk

Preheat oven to 160°C. Lightly grease and flour the base and side of a 20 cm cake tin.

Sift the flour and baking powder into a bowl. Using your fingertips, rub in the butter until mixture resembles breadcrumbs. Stir in the sugar and caraway seeds.

Whisk the eggs in a bowl, add the milk and whisk to combine well. Add to the flour mixture and stir until smooth. Spoon batter into the tin, smoothing the top even.

Bake for 1½–2 hours, or until a skewer inserted in the centre comes out clean.

Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool.