This is a very old recipe. Caraway may seem unusual in a cake; however, it was once very popular, and it has a lovely savoury aniseed flavour. Serve just-cooled with a sprinkle of sugar or lemon icing.
Photo: Marina Oliphant
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- 120g unsalted butter, softened
- 120g castor sugar
- 4 whole eggs
- 180g self-raising flour
- 50g ground almonds
- 50g mixed peel, finely chopped
- 1 1/2 tbsp milk
- 2 tsp caraway seeds
Pre-heat oven to 160C.
Beat the butter and sugar until pale and creamy. Gradually add the eggs and flour, a little at a time, until they are fully incorporated. Fold in the remaining ingredients and spoon into a greased and lined 15-centimetre round tin.
Bake for 45 minutes or until lightly golden on top and a skewer comes out clean when inserted in the middle.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store