AuthorSamuel DietzmannMy sister gave this recipe to me when she was living in the UK. It;s an English Trust Recipe. It sounds weird using caraway seed for a sweet bread but it’s really lovely with a cup of tea.
Preheat the oven to 350F/180C/gas mark 4. Butter and line a 2 pound loaf tin or 2 1 pound loaf tins with baking paper.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift together flour and baking powder. Stir this in along with the salt, almonds, caraway seeds, and milk. Mix well to combine evenly. Scrape into the prepared baking in.
Bake for 45 to 55 minutes or until well risen, golden brown and a toothpick inserted in the center comes out clean.
Allow to cool completely in the tin. Store in an airtight container. Cut into slices to serve.
Ingredients
Directions
Preheat the oven to 350F/180C/gas mark 4. Butter and line a 2 pound loaf tin or 2 1 pound loaf tins with baking paper.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift together flour and baking powder. Stir this in along with the salt, almonds, caraway seeds, and milk. Mix well to combine evenly. Scrape into the prepared baking in.
Bake for 45 to 55 minutes or until well risen, golden brown and a toothpick inserted in the center comes out clean.
Allow to cool completely in the tin. Store in an airtight container. Cut into slices to serve.
