Carraway Seed Butter Cake

1.

Preheat the oven to 160DegC.

2.

Grease and line (with greaseproof paper or Glad Bake) a round 20cm cake tin.

3.

Sift flour and baking powder twice.

4.

Cream butter, sugar and vanilla until pale and thick.

5.

Add eggs, one at a time, until well incorporated. (Adding them too quickly will result in a 'curdled' mix)

6.

Add sifted flour/baking powder and milk alternately on medium speed, until thick and well blended.

7.

Gently fold through the carraway seeds.

8.

Spoon into prepared baking tin and cook for between 40 and 50 minutes, until lightly browned and a skewer comes out clean.

9.

It really doesn't need any more embellishments - has a wonderful, but subtle, spice flavour.

10.

Store in an airtight container.

11.

Fabulous with a cup of tea!