Caraway seed was a very popular addition to British baking in the past. Nowadays, however, it is a taste we usually associate with Scandinavia. Around 1900,
Beat the butter and sugar together until creamy. Beat in the eggs, one at a time, and make sure that each egg is completely incorporated before adding the next one. Add a teaspoon of the flour with the last egg to prevent the mixture from separating.
Stir the caraway seed and mukhwas (if using) into the batter and fold in the remaining flour and the baking powder so that the volume is retained. Spoon the batter into the cake tin and smooth out the top. Place in the middle of the
Allow the cake to
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