English Seed Cake
Preheat oven to 350 degrees F. Grease and line a 6-inch round, 3-inch-deep cake pan. (A souffle dish will work.)
8 tablespoons softened butter (1 stick)
In a large mixing bowl, cream the butter and sugar, then work in the caraway seeds. Beat in the eggs a little at a time. In a separate bowl, stir together remaining ingredients, then fold them into the mixture with a large spoon. Spread mixture in the cake pan. Bake for 1 hour and 15 minutes or until toothpick inserted into cake comes out clean. Allow the cake to cool for a few minutes in the cake pan, then carefully turn it out onto a wire rack to cool completely.