First, preheat your oven to 170C/150C fan/Gas 3. Stuff a piece of baking paper (non-stick greaseproof) into a loaf tin – it doesn’t need to be cut, just make sure it goes all the way up the sides.
Into a large bowl, weigh your butter and caster sugar. If your butter isn’t soft, give it a zap in the microwave first. Cream these together with a wooden spoon or electric mixer until pale, fluffy and much expanded. This will take a good long time – at least 4-5 minutes.
Add the eggs, one at a time, beating will after each addition. You might notice the mixture curdling after the last egg goes in – this doesn’t matter.
Finally, add your flour and caraway. Fold these in carefully with a large, metal spoon, mixing it without getting rid of any air you’ve already incorporated. The final mix can even be a bit lumpy, but no bare flour should be visible.
Dollop all the mix into your loaf tin and bake for 30-40 minutes, depending on your oven. Check it after 25 minutes – it’s done when it’s a nice golden brown on top and springs right back when pressed. If you like, you can test it with a knife or skewer – this should come out clean.
Try adding a touch of finely grated lemon zest in with the butter and sugar when creaming; it will totally change the dynamics of the cake, but goes beautifully with the caraway.