Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

A popular "cut an come again" cake that is particularly delicious when served lightly toasted and spread with butter (and jam in this house! Yumm!!)

Ingredients Nutrition

Directions

  1. Set the oven to 180°F/350°F Sift the flour and baking powder together. Set aside.
  2. Cream the butter and sugar together in a bowl and beat until fluffy. Add the beaten eggs and flour, alternately., beating until well combined and fluffy. Stir in the caraway seeds and milk. Turn into a greased and lined 1 1/2 pound loaf tin.
  3. Bake for 1 1/4 to 1 1/2 hours, covering the top if it appears to be browning too quickly. Allow to cool in the tin for 5 minutes before turning out to finish cooling on a wire rack.