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.
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
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