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Drinks and Coctails Recipes

  Added: May 17, 2007  •  Visited (201)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
What You Need:
  • ¼ pound (1 stick) plus 1 tablespoon butter, softened
  • cups all-purpose flour
  • 1 teaspoon double-acting baking powder
  • A pinch of salt
  • ¾ cup sugar
  • 1 tablespoon caraway seeds
  • 1 egg
  • ½ cup milk

  • How To Cook:
    1. Preheat the oven to 350°F. With a pastry brush or paper towel coat the bottom and sides of an 8-inch round cake pan evenly with 1 tablespoon of the softened butter. Set the pan aside.

    2. Sift the flour, baking powder and salt together into a small bowl and set aside. In a large bowl, cream the ¼ pound of softened butter and the sugar together by mashing and beating them against the sides of the bowl with a spoon until they are light and fluffy.

    3. Beat in the caraway seeds and then the egg. Add the flour mixture, ½ cup at a time, beating well after each addition. When the mixture is smooth, beat in the milk and pour the batter into the prepared pan.

    4. Smooth the top with a spatula and bake in the middle of the oven for 45 minutes, or until a cake tester inserted in the center comes out clean. Let the cake rest for 5 minutes in the pan, turn it out on a cake rack, and cool completely.

    To Make: one 8-inch round cake
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Grains & Cereals » Flour
    Dish » Cake & Muffins


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