Chunky apple and raisin cake

-
I'm a great fan of apple cakes and have posted several recipes on here. This one sounded good, especially as I had some raisins to use up, and a few apples getting soft in the fruit bowl. It comes from my collection of magazine recipes, which one day I WILL organise!
The recipe added peel [which I dislike] and the grated rind of an orange, but I didn't add these as I wanted the spices to come through. I used more spice than the recipe stated as I love them!
A nice, easy cake which we ate warm, as a pudding, last night, with some creme fraiche. The cooking smell was MMMMMMMM!

75g butter or margarine
175g soft brown sugar
110g plain flour
110g wholemeal flour
2 tspns baking powder
1 tspn mixed spice
1 tspn cinnamon
2 eggs
3 or 4 apples - cooking or eating - about 550g
120g raisins
milk

Grease and line a 20cm round cake tin.
Preheat oven to 180C/350F/gas4

In a bowl, mix together the flours, spices and baking powder.
Peel, core and chop the apples into little cubes, put them in a bowl and add 1 tbspn of the flour mixture and roll them in it.
In another bowl beat the sugar and butter/margarine together till it's fluffy. Beat in the eggs and gently fold in the flour mixture.
Lastly add the chopped apple and mix in. If the mixture is too dry, you can add a little milk.

Put the mixture into the tin and bake for about 40 , depending on your oven. The original recipe said to bake for an hour, but I found that mine was ready after 40 mins.
Dust the top with icing sugar.



I like the chunky texture of this cake, but OH didn't like the wholemeal flour addition.

Comments

Jean said…
That sounds gorgeous. I might give it a try with some of the windfalls I've been given but with less wholemeal flour.

Your cakestand is lovely, too - I have a soft spot for old-fashioned cakestands - they make any cake look posher !!
27/9/11 6:02 am
Snowy said…
Thank you Jean. The glass stand was my Granny's.
28/9/11 11:52 am
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more