Spiced toffee apple cake

Spiced toffee apple cake

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(40 ratings)

Prep: 45 mins Cook: 1 hr Plus cooling


Makes 15 squares
Try a twist on traditional toffee apples - sugared, spiced and very very nice!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal327
  • fat17g
  • saturates10g
  • carbs42g
  • sugars27g
  • fibre2g
  • protein5g
  • salt0.53g
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  • 200g dates, roughly chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200ml milk, plus a splash



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 250g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 280g self-raising flour
  • 200g light soft brown sugar
  • ½ 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…

  • 4 large eggs



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

  • 1 tbsp mixed spice
  • 2 tsp vanilla extract
  • 3 small red apples



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

  • squeeze lemon juice
  • handful of toffees



    There are few secrets to toffee. It is simply sugar that has been

  • a little icing sugar, for dusting


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.

  2. Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.

  3. Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake – you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.

  4. Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

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Comments, questions and tips

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20th May, 2012
Other than the dates, this was quick and simple. Tasted nice too, personally I would serve with more toffee sauce. And next time I will add more mixed spice.
fayfumbs's picture
10th Mar, 2012
Just fantastic!
7th Mar, 2012
It was a really good recipe and makes a lovely soft cake, although at the time I made it we didn't have any mixed spice, but was just as nice and tasty without!
5th Mar, 2012
I am still eating my cake 3 days later and I think it tastes even better than on the day I made it. So I am giving it the full 5 stars.
2nd Mar, 2012
Made this for a luncheon. Prepared dates the night before and weighed out ingredients to save time on the day. For HeidiK, I bought medjool dates which almost fall apart on handling so that makes it so much easier to chop. I had to use a pan bigger than the size they suggested and mine took a further 30 mins to cook!! Plus as the apples I got were not small there was no gap between the apples so it was hard to figure out if it was done or not. Anyway it went down well with my luncheon ladies although I would say it was slightly too sweet for me Used werthers original and was a little skeptical as to whether they would work but it did.
29th Jan, 2012
Delicious! Didn't have the right size tin so used a 10inch loose bottom cake tin. Had to cook it longer, but it came out beautiful! Moist and the toffee and apple topping gives it that additional lift. Will definitely make again.
20th Dec, 2011
Delicious! So easy to make and tasted so good, absolutely loved it!
4th Dec, 2011
Fantastic cake, will become a firm favourite!!
16th Nov, 2011
Just baked this delightful cake. my tin was too small so had a few muffins sized ones as well A super cake and so light ..thank you.. will be making another tomorrow for a church event
14th Nov, 2011
Fantastic recipe, light and moist cake, everyone thought it was delicious. As the recipe says, it does take quite a bit of prep time, but was worth it. I used 200g of white SR and 80g of wholemeal SR and it came out great, I will probably increase the wholemeal next time.


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