Seed cake
Ingredients
9
Steps
4
Serves
6–8
Cook Time
75-80 Min
Ingredients
Preheat the oven to 170°C/ 325°F/Gas mark 3. Grease a 20cm/8in round cake tin, and line with greaseproof paper.
Cream the butter and sugar together until white and fluffy, then add each egg separately.
Gradually stir in the flour, cornflour, caraway seeds, baking powder, cherries and vanilla essence, mixing until smooth.
Pour the mixture into the prepared cake tin, and bake in the oven for 1 1⁄4 hours. Turn the cake out onto a wire rack to cool.