Seed-Cake

1. Preheat oven to 350° F. Butter a 9×5 inch loaf pan & line with parchment paper.

2. In a medium bowl, whisk the flours, baking powder, salt, and almonds. Set aside.

3. In the bowl of a stand mixer, cream the butter & sugar until light colored and creamy. Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as necessary. Add the orange zest & vanilla and mix.

4. Into the creamed mixture, add the dry ingredients and milk alternately, a little at a time, until it is fully incorporated. Fold in the caraway seeds.

5. Scrape the batter into the prepared pan. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a toothpick comes out clean when inserted in the middle.

Let cool in pan on a rack for 10 minutes. Then pull the cake out of the pan and allow to cool completely on a wire rack. Serve with butter, cream, or whipped cream.