Ingredients
Butter 125 gm Chopped
Castor Sugar 1 Cup (220 gm)
Eggs 2
Self-raising flour 1 1/4 Cups (185 gm)
Custard Powder 1/4 cups (30 gm)
Milk 1/2 cup (125 ml)
Caraway seeds 2 tablespoons
Method
Grease 14 cm x 21 cm loaf pan, cover base with baking paper.
Combine butter, sugar, eggs, flour, custard powder and milk in medium bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in color. Stir in seeds.Spoon and spread mixture into prepared pan. Bake in moderately slow oven about 1 hour. Stand few minutes before turning onto wire rack to cool.
Dust cold cake with sifted icing sugar, if desired.
Butter 125 gm Chopped
Castor Sugar 1 Cup (220 gm)
Eggs 2
Self-raising flour 1 1/4 Cups (185 gm)
Custard Powder 1/4 cups (30 gm)
Milk 1/2 cup (125 ml)
Caraway seeds 2 tablespoons
Method
Grease 14 cm x 21 cm loaf pan, cover base with baking paper.
Combine butter, sugar, eggs, flour, custard powder and milk in medium bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in color. Stir in seeds.Spoon and spread mixture into prepared pan. Bake in moderately slow oven about 1 hour. Stand few minutes before turning onto wire rack to cool.
Dust cold cake with sifted icing sugar, if desired.
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