Apple & spice tealoaf

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• Victoria

  03 May 2009

  Victoria commented on this recipe

  Really enjoyed making this cake, and went down quickly! I served it with a blob of Ice Cream whilst it was still hot-it made a good pudding! I didn't have any Light Muscavado, so I used Dark Muscavado instead. It still worked well, and made it sticky and fudge like! Overall, a great bake!

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• Jan

  08 May 2009

  Jan commented on this recipe

  Very easy to make. Moist cake delicious with butter spread on. Doubled the recipe and made 4 1lb size and 2 small ones for a coffee morning. Ate the 2 small ones just to make sure they tasted ok!!

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• Jan

  08 May 2009

  Jan rated this recipe

  

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• Gbobs

  19 May 2009

  Gbobs rated and commented on this recipe

  

  I was very disappointed thought it was too fatty, the flavour was lovely but not for me.

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• Peanut

  24 May 2009

  Peanut rated and commented on this recipe

  

  Lovely cake, very easy to make. I used 50/50 white & wholemeal flour & didn't have enough fruit so substituted half for chopped apricots & dates.

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• Mandinga

  24 May 2009

  Mandinga rated and commented on this recipe

  

  Very nice result, but I found it needed at least half an hour longer in the oven than stated.

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• Frantic Flapjack

  12 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very good tea loaf although I accidentally turned the oven up to max for the first 45 minutes but although it went a dark shade of brown, it still tasted very good.

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• inspiration

  20 June 2009

  inspiration rated and commented on this recipe

  

  popular with my own tasting panel! divided opinion on who preferred it with butter or without. freezes well. nice & moist

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• Jen

  27 June 2009

  Jen rated and commented on this recipe

  

  This is fab! I can't recommend it enough, my husband thought I had bought it as it looked and tasted so good. I also had to give it an extra 30 mins to cook through. Well worth making.

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• meryl

  28 June 2009

  meryl commented on this recipe

  lovely recipe easily 4 star rating. Have made about 10 now for summer fayre cake stalls, with good reports! Keeps well ,mine took a bit longer to cook than the 45 minutes on the lower temperature but delicious results

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• Funkabubble

  06 August 2009

  Funkabubble commented on this recipe

  Lovely cake, my colleagues are all raving about it. Mine also took close on an hour to cook at the lower temperature. I left off the marmalade glaze due to complete forgetfulness but I don't think that detracted from the cake much at all.

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• MsPia

  08 August 2009

  MsPia rated and commented on this recipe

  

  We thought it was delicious. I didn't use the marmalade on top, instead I added extra apples sprinkled with sugar an cinnamon.

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• tanyah

  21 September 2009

  tanyah rated and commented on this recipe

  

  The flavour of this cake is perfect bu it really needs a lot more cooking than stated. About 40mins extra on the lower temperature worked for me. Have made it twice and it was a hit with everyone who tasted it. I think a smidge of butter on a slice is nice. "mixed vine fruits" from waitrose are perfect for this. Nobody does them better!!

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• Gogojojo

  12 October 2009

  Gogojojo rated and commented on this recipe

  

  The younger members of our clan don't go for 'whole fruit' on cakes so I made without the topping. We also ate it without any butter and it was still moist and pretty good. If I'd actually made it as the recipe said it might have been a 4 star. Cooking time was accurate for my oven.

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• mrskvammen

  21 April 2010

  mrskvammen rated and commented on this recipe

  

  lovely with a cup of tea! i couldn't be bothered to line the tin with paper - so i buttered it and used some ground almonds to make a thin layer over the butter. it turned out of the tin instantly and it adds a lovely edge to the cake. it cooked in 45 plus 30 mins in our oven. i also just used raisins and apple as the fruit and didn't use the glaze. i think next time i will use a bit less spice as there is just a touch too much of a spicy after taste for me (though i am pregnant atm so it could be because of that!)

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• Bookey2712

  26 April 2010

  Bookey2712 commented on this recipe

  Yummy Yummy!!!!..................Didn't have same problem as a lot of people with the baking time, actually didn't need as long as recipe at the lower temperature. Turned out really moist and went down brilliantly at work :0)

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• Anna89

  25 May 2010

  Anna89 rated and commented on this recipe

  

  AMAZING. I used three medium eggs and just 100g sultanas instead of the mixed vine fruits and followed everything else to the recipe. It baked in a half hour on the lower temperature as well, definitely didn't need any more time than that. Lovely and moist and packed with cinnamon-y flavour. And the glaze makes it look really nice, will make again soon :)

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• Neil1974

  13 June 2010

  Neil1974 rated and commented on this recipe

  

  Lovely cake, I found the timing perfect, made it with 100g of sultanas and 100g raisins. The colour of the inside of the cake was darker than the picture, but it was amazing moist. Would like to make in 1lb loaf tins for church fairs, how would I adjust the timing.

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• Flour Covered Girl

  04 October 2010

  Flour Covered Girl rated and commented on this recipe

  

  Excellent cake, simple to make, good flavours and definitely one to have with a cup of tea. Needed more time than stated, but worth the wait.

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• jzn

  21 October 2010

  jzn commented on this recipe

  This is delicious, I didn't bother with the glaze and didn't have enough almonds but still tasted fabulous. I cooked it for the time stated and it was fine, only problem I had was it is very crumbly and difficult to slice nicely, so just a bit messy to eat but everyone loved it. Will make again.

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Ingredients

• 175g butter , plus extra for greasing
• 175g light muscovado sugar , plus 1 tsp
• 3 large eggs , beaten
• 1 eating apple
• 1 tsp vanilla extract
• 200g dried mixed vine fruits
• 85g ground almonds
• 1 tsp baking powder
• 175g plain flour
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• splash lemon or orange juice
• 1 tbsp marmalade or apricot jam

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 10 mins

Cook 1 hr 30 mins

Ingredients

• 175g butter , plus extra for greasing
• 175g light muscovado sugar , plus 1 tsp
• 3 large eggs , beaten
• 1 eating apple
• 1 tsp vanilla extract
• 200g dried mixed vine fruits
• 85g ground almonds
• 1 tsp baking powder
• 175g plain flour
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• splash lemon or orange juice
• 1 tbsp marmalade or apricot jam

PER SERVING

416 kcalories, protein 7.0g, carbohydrate 50.0g, fat 22.0 g, saturated fat 10.0g, fibre 2.0g, sugar 36.0g, salt 0.54 g

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