| Victorian Seed Cake 3/4 cup of butter 3/4 cup of sugar 1 teaspoon of vanilla 3 eggs, beaten 1/2 cup of plain flour 1/2 cup of self-rising flour 2 level teaspoons of caraway seeds 1-2 tablespoons of milk (optional) |
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Grease 7-inch round cake tin. Line with waxed paper. Beat butter, sugar and vanilla until pale and fluffy. Beat eggs in a little at a time. Fold in the flour with the caraway seeds, adding a little milk, if necessary, to give a dropping consistency. Pour into the cake pan. Bake at 350ºF. for about 1 hour until firm to touch. Turn out onto a wire rack to cool, 1-2 hours.