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!!)


  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.