Luncheon seed cake
A Victorian slab cake
Ingredients
- 225 g / ½lb flour
- 1 tsp baking powder
- 85 g / 3oz butter
- 85 g / 3oz caster sugar
- ½ tsp caraway seeds
- 2 eggs
- wine glassful of milk
Instructions
- Pre-heat the oven to 150ºC/300ºF/Gas mark 2
- Grease a 15cm/6-inch loose-based cake tin
- Sieve the flour and baking powder
- Rub in the butter
- Add the sugar and caraway seeds
- Stir in the eggs and milk
- Pour the batter into the greased tin
- Bake for about an hour
- Remove the cake from the tin and allow to cool on a wire rack
It works well with a scrape of butter and is the perfect accompaniment to an afternoon cup of tea.
