Apple & spice tealoaf

Apple & spice tealoaf

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(30 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

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Comments, questions and tips

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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 :)
26th Apr, 2010
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)
21st Apr, 2010
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!)
12th Oct, 2009
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.
21st Sep, 2009
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
8th Aug, 2009
We thought it was delicious. I didn't use the marmalade on top, instead I added extra apples sprinkled with sugar an cinnamon.
6th Aug, 2009
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.
28th Jun, 2009
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
27th Jun, 2009
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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