Preheat the oven to 300°. Grease four 4 ½-inch springform pans.
In a large mixing bowl cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, scraping the bowl in between additions.
In a second bowl, whisk together the flour, caraway seeds, and spices.
Add half the flour mixture to the butter mixture, stirring well.
Add the brandy and combine.
Add the remaining flour mixture, being sure not to overmix.
Spoon batter into prepared pans. Sprinkle 1 teaspoon demerara sugar over the top of each cake.
Bake for 35 minutes or until a tester comes out clean. Cool on wire racks.
For freezing: Wrap cooled cakes in plastic wrap and place in a ziptop freezer bag. Freeze. To serve, thaw cakes, wrapped, at room temperature.Nutritional information is approximate and based on ¼ of a cake, of four cakes.