Apple & spice tealoaf

Recipe uploaded by

Jane Hornby

10 ratings

Recipe by Jane Hornby

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1. Video tutorial: Creaming butter and sugar

1. Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
2. Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
3. To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.

For best results

Cake tin liners give your bakes that special finish and save you cutting out baking paper and buttering the tin. They help a cake stay fresher for longer, too, as they can be wrapped around it before storing in foil or a tin. Try Lakeland's 40 cake liners (015394 88100, lakeland.co.uk)

PER SERVING

416 kcalories, protein 7g, carbohydrate 50g, fat 22 g, saturated fat 10g, fibre 2g, salt 0.54 g

Latest comments and suggestions

• 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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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 min 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 7g, carbohydrate 50g, fat 22 g, saturated fat 10g, fibre 2g, salt 0.54 g

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