Saturday, 6 October 2012



125g butter, chopped
1 cup  (220g) castor sugar
2 eggs
1 ¼ cup (185g) self-raising flour
¼  cup (30g) custard powder
½ cup (125ml) milk
2 tablespoons caraway seeds

Lubricate 14cm X 21cm loaf pan, coat base with baking paper.Merge butter, sugar, eggs, flour, custard powder and milk in medium bowl ofelectric mixture, beat on low speed until ingredients are combined. Then, beaton medium speed until mixture is smooth and changed in colour. Stir in seeds.Pour mixture into prepared pan. Bake in moderately slow oven turning onto wirerack to cool. Dust cold cake with sifted icing sugar, if desired.

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