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| What You Need: |
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¼ pound (1 stick) plus 1 tablespoon butter, softened
2½ 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
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| How To Cook: |
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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.
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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.
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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.
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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.
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To Make: one 8-inch round cake
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