Very popular with the Victorians, this cake fell out of favour in the Edwardian era - which is a pity because it is exquisite.
It has an interesting, complex flavour, sweet at the front and spicy, yet very refreshing at the back - a guest I served it to said it was like 'eating mint'. The seeds give it a gritty quality that pleasantly contrasts with its otherwise fluffy texture.
Ingredients 2 eggs 4 «oz (130g) flour 4 «oz (130g) butter 4 «oz (130g) sugar 1/2 teaspoon baking powder 2 teaspoon caraway seeds 1/2 teaspoon cinnamon 2-3 pinches ground cloves
Method
- Pre-heat oven to 200§C (400§F, Gas Mark 6).
- Cream butter with sugar, until smooth.
- Add beaten eggs, blending carefully.
- Fold in flour and baking powder and stir to obtain a smooth mixture.
- Add caraway seeds, cinnamon and cloves and bake for 35min at 200§C (400§F, Gas Mark 6)
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