Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the eggs, then
fold in the flour, caraway seeds, baking powder and salt. Stir in
enough of the milk to make a dropping consistency. Spoon into a
greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated
oven at 200C/400F/gas mark 6 for 1 hour until springy to the touch
and beginning to shrink away from the sides of the tin.