Apple & spice tealoaf

Apple & spice tealoaf

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(27 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Serves 10
Perfect with a fresh pot of tea, this looks and tastes just as good as a farmers' market buy

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal416
  • fat22g
  • saturates10g
  • carbs50g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.54g
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  • 175g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light muscovado sugar, plus 1 tsp
  • 3 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 eating apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tsp vanilla extract
  • 200g dried mixed vine fruits
  • 85g ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g plain flour
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp ground nutmeg
  • splash lemon or orange juice
  • 1 tbsp marmalade or apricot jam


  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.

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Comments (35)

bookey2712's picture

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)

mrskvammen's picture

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!)

jowalden's picture

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.

tanyah's picture

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!!

synchronicity's picture

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

funkabubble's picture

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.

merylmontague's picture

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

glasgow's picture

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.

gingerchick2's picture

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

Frantic Flapjack's picture

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.

mandinga's picture

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

jobarley's picture

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.

ghensler's picture

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

janwhittingtonwales's picture

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!!

pigmad95's picture

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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