Squidgy spiced apple cake

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Results 61-80

• Jimmymum

  27 November 2011

  Jimmymum rated and commented on this recipe

  

  Just making the second one this week, a truly delicious cake. As everyone says, good cold, improves after a couple of days (if you can improve perfect!). Also served this "moulded into ramekins" ....was running out and needed to serve three people!....microwaved and served with double cream. Sublime! Thank you for this recipe.

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• YummyMummy

  11 December 2011

  YummyMummy rated and commented on this recipe

  

  I just made this and thought I'd share this variation with you: I used two eating apples, peeled, cored and grated them, and then used it with the rest of the ingredients, except with only 175 g of dark soft sugar. Because I put the dough into two trays of silicone with individual Christmas forms instead of a single cake tin, I used only one tsp of baking powder. They turned out beautifully, the dough wonderfully moist, after approx. 30 minutes at 140 C (fan) and the last ten minutes at 150 C. I omitted the glazing altogether, and I fear we won't know if they will taste even better after a day or two because there might not be any left after tonight's supper. Destined to become a favourite, especially in the autumn and at Christmas.

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• Jennahead

  18 December 2011

  Jennahead rated and commented on this recipe

  

  My mixture was dry, I'm not sure why! I loosened it with a spot of milk, and it tastes really lovely. Thumbs up!

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• galaxyH

  02 January 2012

  galaxyH rated and commented on this recipe

  

  Lovely cake, easy to make... so delicious you can't stop eating it!

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• bella17

  07 January 2012

  bella17 rated this recipe

  

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• bella17

  07 January 2012

  bella17 rated this recipe

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• AlRajul

  07 February 2012

  AlRajul commented on this recipe

  Has anyone else had problems with the cook time on this recipe. My cake was still raw at 60mins, in the end it took a full 90 mins to cook through, delicious though!!! Even the guys at work asted for the recipe!

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• lynda

  10 February 2012

  lynda rated and commented on this recipe

  

  delicious cake! I have made it several times and always turns out great. I now use maple syrup instead of honey for the topping, we found it was even tastier that way

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• JooC

  06 March 2012

  JooC rated and commented on this recipe

  

  This is a lovely easy cake, I didn't bother with the topping as I wanted it less sticky for lunchboxes and I also grated the apple as mentioned by another user which worked really well. powedered nutmeg worked well as I didn't have fresh.

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• Eastern Queen

  12 March 2012

  Eastern Queen rated and commented on this recipe

  

  Made this then froze it. Thawed it and warmed it through. Served it with Custard Creme - result: It was pronounced the best pudding ever!!

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• Irene's Food

  30 March 2012

  Irene's Food commented on this recipe

  Unfortunately I pureed all my Bramleys that I got from a friend. Could I make this with apple puree instead?

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• the boys mum

  21 April 2012

  the boys mum commented on this recipe

  I've made this loads of times and everyone loves it it's better left a couple of days (if you can keep the family away from it) I've added a few sultanas to mine, it does take longer to cook than the recipe says and mine always sinks slightly but tastes fab.

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• princess lucy

  17 June 2012

  princess lucy rated and commented on this recipe

  

  so yummy! massive hit at work defo bake again

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• princess lucy

  17 June 2012

  princess lucy commented on this recipe

  so yummy! massive hit at work defo bake again

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• Roses

  03 November 2012

  Roses commented on this recipe

  This is absolutely booty! Used light brown sugar instead of the muscovado and it was delish. Currently making it again, hope it's as good as the first. 5 stars!

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• smapple1988

  25 November 2012

  smapple1988 commented on this recipe

  Love the spices in this cake. I didn't have enough sugar so I used 125g demerera sugar and 100g of treacle, made it extra dark and sticky I thought. Yum!

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• Katy

  27 November 2012

  Katy rated and commented on this recipe

  

  Wonderful cake, great served warm with ice cream

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• Sooboo

  06 December 2012

  Sooboo commented on this recipe

  I made this today for the first time. Used Granny Smiths, mixed spice instead of cinnamon......worked well. Also in my new fan assisted oven half an hour was enough. All mixed in the food processor as I prefer, arthritis and wrist actions don't compliment each other!! Fab moist beautiful cake !!!

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• cara 2

  15 December 2012

  cara 2 rated and commented on this recipe

  

  Made this for the family, amazing cake, I switched the nutmeg amount with the cinnamon as nutmeg is too powerful for me. Really moist cake that gets better daily. A must for the family recipe collection. My Mum and friends have copied this recipe aswell.

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• TilehurstSandra

  28 December 2012

  TilehurstSandra commented on this recipe

  Excellent cake. I added sultanas, and used mixed spice rather than cinnamon (I don't like cinnamon). It is moist and keeps well for a week and lovely hot with custard!

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Ingredients

• 125g butter
• 225g dark muscovado sugar
• 2 eggs , lightly beaten
• 225g plain flour
• 2 tsp baking powder
• 2 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 300g cooking apples , peeled, cored and diced
• 2 tbsp clear honey
• 2 tbsp unrefined demerara sugar

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 125g butter
• 225g dark muscovado sugar
• 2 eggs , lightly beaten
• 225g plain flour
• 2 tsp baking powder
• 2 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 300g cooking apples , peeled, cored and diced
• 2 tbsp clear honey
• 2 tbsp unrefined demerara sugar

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