Tuesday, September 13, 2016

Apple Cake

One creative outlet is baking, in particular for others. I found this Apple Cake recipe in an old cook book. After adapting it I have found it has become a favourite and gets requested.  I am posting it to make it easier to share the recipe with others.

This recipe is the best fruit cake I have had because of the apple.

1 cup SR four  {8 oz} OR 1 cup plain flour {8 oz} + 1/2 tsp. bicarbonate
1/2 tsp. mixed spice
125 g margarine (or butter) {4 oz}
3/4 cup caster sugar {6 oz}
2 eggs, beaten
250 g sultanas {8 oz) 
60 g currants {2 oz}
-- Tip: any dried fruit including berries, apricots, cranberries etc can be mixed with the sultanas/currants as long as the overall portion 310 g or 10 oz remains the same
250 g prepared cooking apples, grated {8 oz}
  -- Tip: Granny smith apples are the best
Raw sugar OR roughly crushed sugar lumps 

Oven temperature: Moderate (180 C OR 350 F, mark 4)

Grease and line an 8-inch round tin  OR bar tin
-- Tip: Double the recipe and this makes up two bar tins worth of cake, which is great for work morning teas

Sift the flour, spice and bicarbonate OR Sift flour and spice. Cream the fat and sugar till light and creamy. Beat in the eggs and gradually fold in the flour. Stir in the dried fruit and apple. Turn the mixture into the tin and scatter the crushed sugar over the top (and sprinkle some more mixed spice or cinnamon on as well). Bake in the centre of the oven for 1 1/4 - 1 1/2 hours. Leave in the tine for 10 minutes before turning on to a wire rack to cool.

(To be added - reference the recipe book)

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