From 1922:

One pound flour, 6oz. castor sugar, 1oz. caraway seeds, 6oz. margarine or butter, 2 eggs, and a little milk. Sift the flour, rub the butter lightly into it, add the sugar and carraway seeds. Whip the eggs and beat them into the mixture. Add enough milk to form a batter that will drop but not run from a spoon. Turn into a well-greased tin and bake in a moderate oven for one hour.