Apple & spice tealoaf

Apple & spice tealoaf

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 eggs, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th Sep, 2011
Lovely and moist texture, but I did use more apple than stated - one and a half grated into the cake with the remaining half on top as per the recipe, but would be tempted to slice a whole apple for the top next time and grate two into the cake. Mine was also rather "well cooked" around the edges, despite following the times so would cook at a lower temperature next time.
9th Aug, 2011
made 2 x 1llb versions of this and have frozen one - I didn't have any almond flour so I just put in 200g plain flour instead - seemed to work! I cooked the two cakes for 30 -35 minutes then put the foil on and then cooked for a further 30-35 minutes - perfect! Didn't find it crumbly but really moist and lovely to cut - looks lovely too - will definitely keep recipe and make again! My husband loved it!
6th Jul, 2011
I didn't have any mixed fruit so just used sultanas and chopped walnuts. I also didn't bother with the glaze. I thought this was more of a cake than a teabread, mine was quite crumbly. Lovely served warm with greek yoghurt or mascapone but just as good cold on its own.
11th May, 2011
sorry i forgot to rate this recipe.
11th May, 2011
Lovely and very tasty,the whole family gave this nothing but compliments,definitely a keeper,thanks again g.f.
26th Mar, 2011
made this cake today, it was a picture and very delicious ,I did change it a little I used maple syrup as I had no marmalade , was yummy yum will make this again for sure
21st Oct, 2010
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.
4th Oct, 2010
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.
13th Jun, 2010
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.
25th May, 2010
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 :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.