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Apple and Sultana Cake
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- Preparation and cooking time
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- Serves 15
This spiced, light cake is perfect for afternoon tea.
Ingredients
Stewed Apple
- 2-3 Large Bramley Apples
- Caster Sugar to taste
- Cinammon to taste
- A splash of water
Cake Mix
- 2-3 Large Bramley Apples
- Caster Sugar to taste
- Cinammon to taste
- A splash of water
- 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
Method
- STEP 1First 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.
- STEP 2Preheat the oven to 150C fan (170C conventional) and grease a medium sized cake tin.
- STEP 3Cream the margarine and sugar together in a large bowl until light and fluffy.
- STEP 4Add 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.
- STEP 5Mix 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.
- STEP 6Leave 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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