Seed cake was very popular with the Victorians but seems to have fallen out of popularity in recent years.
175 Gram Butter (6 oz)
175 Gram Caster sugar (6 oz)
1 Teaspoon Vanilla essence
110 Gram Plain flour (4 oz)
110 Gram Self-raising flour (4 oz)
2 Teaspoon Caraway seeds
1 Teaspoon Ground cinnamon
Large pinch Ground cloves
1-2 Tablespoon Milk
Makes about 12 slices
Pre-heat oven to 180 °C / 350 °F / Gas 4. Grease and line a deep 18 cm (7 inch) round cake tin with greaseproof paper.
Cream the butter, sugar and vanilla essence together in a bowl until pale and fluffy. Gradually add the eggs, beating well after each addition. Sift the two flours together, stir in the caraway seeds, cinnamon and cloves and fold into the creamed mixture, adding the milk, if necessary, to give a dropping consistency.
Turn into the prepared tin and bake for 1 hour or until well risen and firm to the touch. Turn onto a wire rack to cool completely.