Spiced Apple Cake Recipe

Having scrumped some fallen apples from an orchard last week, Tatiana was desperate to make something with them and delighted when Steve came up with this recipe.  It produces a moist cake that would work well warm as a pudding, or wrap it up, grab a flask of tea and head out an adventure.  This quantity makes two loaves, so give one away, eat two or freeze one.  Just wrap it in greaseproof paper then foil and a freezer bag.

Spiced Apple Cake

Makes 2 loaf cakes


To make the syrup:

3 apples, cored
400ml cold water

For the cake:

350g apples (approx.), chopped
160g mixed dried fruit
225g butter
450g wholemeal self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 tsp cinnamon
225g caster sugar
demerara sugar for topping


1. Place the 3 cored apples and 400ml water in a large saucepan and bring to the boil.  Reduce the heat and simmer until the apples break down in the water.  After 25-30 minutes, turn off the heat and leave to cool.  Strain the apples and keep the liquid.

2. Grease and flour or line 2 loaf tins.

3. Place the chopped apples, mixed fruit, butter and apple syrup (made in step 1) in a large saucepan and bring to the boil.  Turn the heat down and simmer until the butter has melted.  Leave to cool slightly.

4. Mix the flour, bicarb, mixed spice, cinnamon and caster sugar together in a large mixing bowl.  Stir the apple and fruit mix into the dry mix, combine well.

5. Pour the cake batter into the loaf tins, flatten the top and sprinkle liberally with demerara sugar.

6. Bake at 160C fan for 50 minutes, or until a skewer comes out clean and the top springs back when touched.  The cake should be a rich golden brown colour.

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