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Member recipe

Apple and Sultana Cake

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Cooking time

Prep: 45 minutes Cook: 45 minutes

Skill level

More effort


Serves 15

This spiced, light cake is perfect for afternoon tea.

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Stewed Apple

  • 2-3 Large Bramley Apples
  • Caster Sugar to taste
  • Cinammon to taste
  • A splash of water

Cake Mix

  • 8oz (225g) Caster Sugar
  • 8oz (225g) Soft Margarine
  • 8-10oz (225-285g) Stewed Apple
  • 8oz (225g) Self-Raising Flour
  • 4-6oz (115-225g) Sultanas
  • 2 large/3 small Eggs
  • 1 tsp Salt
  • 1tsp Ground Cinammon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves


  1. First make the stewed apple. Peel, core and chop the apple into chunks and add into a large pan with the sugar, cinammon and splash of water. Heat on high until a smooth paste is formed - don't worry about a few lumps. Leave to cool in a bowl of cold water/in the fridge.

  2. Preheat the oven to 150C fan (170C conventional) and grease a medium sized cake tin.

  3. Cream the margarine and sugar together in a large bowl until light and fluffy.

  4. Add the rest of the ingredients, including the cooled stewed apple - if it's too hot then the mixture, eggs in particular, will begin to cook.

  5. Mix until fully combined and pour into the prepared cake tin. Place in the oven and leave for 35-45mins. It won't rise too much, but is ready when a skewer comes out clean.

  6. Leave to cool before removing from the tin - it is a delicate cake that will fall apart if not left for long enough.

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