This is a flavoursome cake and apparently it was very popular in Victorian times. It's also the perfect cake for a picnic as its consistency, not too soft or too moist, means it travels well even when sliced.
This recipe is from the book British Baking from Peyton & Byrne.
Caraway Seed Cake
180g butter, softened
180g caster sugar
1/2 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
1 teaspoon caraway seeds
Preheat the oven to 170 ºC. Grease and line a loaf tin with baking paper.
Beat the butter and the sugar together until light and creamy. Mix in the vanilla extract, then the eggs one at a time, mixing well after each addition until well incorporated.
Sift the flour and baking powder together into the bowl, add the caraway seeds and continue to beat the mixture until the flour is just mixed through. Be careful not to overmix.
Pour into the tin and bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven onto a wire rack and cool completely.