A light, buttery, subtly spiced butter cake.
This used to be a huge favourite of my Dad who hailed from London's East end. Strangely my Aussie husband, who's grandparents were Scots, introduced him to "seed cake" as it's called in the UK and is one of his favourite cakes as well. There are a great many things we have to thank our forbears for... Seed Cake is one! Another twist is to add 150g glacé cherries, lightly dusted with plain flour to prevent them sinking during cooking, instead of the carraway seeds, for a Dundee variation. Decorate top of cake with blanched whole almonds. You can also make Carraway Seed Cupcakes.