1-1/2 lbs. of wholemeal, 1/2 lb. of butter, 3/4 lb. of castor sugar, 1 oz. of ground carraway seeds, the yolks of 10 eggs, and the whites of 5 beaten to a stiff froth. Cream the butter, mix all the ingredients well together, adding the whites of the eggs last; line one or more tins with buttered paper, turn the mixture into them, and bake the cake or cakes from 1 to 1-1/2 hours, according to the size of the cakes and the heat of the oven. If a bright knitting needle passed through the cake comes out clean, the cake is done.

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