Seed-Cakes, flavored with caraway, were popular fare throughout the 18th and 19th centuries, but faded from glory in the early 1900s. If you don't want to make a cake from scratch, you can just add a tablespoon of caraway seeds to a store-bought sponge or butter cake mix!
Mrs. Beetons's Original Recipe for a Very Good Seed-Cake:
1 lb. of butter
3/4 lb. of sifted sugar
Pounded mace and grated nutmeg to taste
1 lb. of flour
3/4 oz. of caraway seeds
1 wine glassful of brandy or Madeira wine
Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
Prep Time: 1-1/2 to 2 hours.