Caraway cake

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration II. Grønsager, s. 89 (falt i det fri)

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1
Make the dough
Sift the flour and stir in the salt. Rub in the butter with your fingers and add the sugar, caraway seeds and baking powder. Mix everything well. Whisk the egg separately for 5 minutes and stir it into the flour. Add the milk, enough for the dough to hold together well. Beat the dough with your hands for a couple of minutes.
2
Shape the cake
Shape the dough on a floured board into an oval cake and place it on a greased and floured baking tray. Brush with milk or beaten egg and sprinkle sugar over.
3
Bake
Put the cake in a not too hot oven and bake for about half an hour. Test with a wooden skewer or knitting needle that it is done.

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