3/4 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs, beaten
1/2 c. plain flour
1/2 c. self-rising flour
2 level tsp. caraway seeds
1-2 tbsp. milk (optional)

Grease 7-inch round cake tin. Line with waxed paper. Beat butter, sugar and vanilla until pale and fluffy. Beat eggs in a little at a time. Fold in the flour with the caraway seeds, adding a little milk, if necessary, to give a dropping consistency.

Pour into the cake pan. Bake at 350 degrees for about 1 hour until firm to touch. Turn out onto a wire rack to cool, 1-2 hours.

This came from a cookbook on English "tea" recipes I got in England. It is better made with butter than butter.