Pre-heat the oven to 350F
Beat the eggs in a medium-sized bowl
In another larger bowl cream the butter and sugar together until the mixture is pale and fluffy
Gradually whisk in the beaten eggs a little at a time
When all the egg, sugar, and butter has been mixed, stir in the caraway seeds, ground mace and fresh ground nutmeg
Lightly fold in the flour
Add the brandy, stirring it in
Add just enough milk to loosen the mixture and give the cake batter a good ‘dropping’ consistency
Pour into cake pans and bake for 30-40 minutes, or until a metal skewer comes out clean
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool further.
