Apple & spice tealoaf

Apple & spice tealoaf

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(30 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins

Easy

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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Ingredients

  • 175g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

  • 1 eating apple
    Apples

    Apple

    ap-pel

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

    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

Method

  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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gingerchick2
20th Jun, 2009
5.05
popular with my own tasting panel! divided opinion on who preferred it with butter or without. freezes well. nice & moist
Frantic Flapjack
12th Jun, 2009
4.05
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
24th May, 2009
4.05
Very nice result, but I found it needed at least half an hour longer in the oven than stated.
jobarley's picture
jobarley
24th May, 2009
5.05
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
19th May, 2009
1.05
I was very disappointed thought it was too fatty, the flavour was lovely but not for me.
janwhittingtonwales
8th May, 2009
5.05
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
3rd May, 2009
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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