Apple Cake

Apples are another thing which we've had a glut of from the allotment this year. James did a grand job with making vast quantities of chutney (much of which was sold in aid of Hospiscare), but I thought that for a bit of variety I'd try and make an apple cake. 

James's lovely display of chutney and jelly for sale

I had a couple of apple cake recipes to try courtesy of Mum's recipe scrapbooks, but neither of them had quite everything I fancied in, so I combined the two, and this is the result:

12 oz (350g) Gluten and Wheat Free self raising flour

8 oz (225g) Margarine

6 oz (175g) Sultanas

6 oz (175g) Light brown soft sugar

3 tsp mixed spice

1lb (454g) Apples – peeled, cored and chopped in to small pieces

2 large eggs, beaten

¼ pint (55ml) soya milk

Few apple slices and demerara sugar to top

  

1. Grease and flour an 8 inch round cake tin.
2. Sift the flour and mixed spice into a large bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
3.  Mix together the sugar, sultanas and prepared apples and add to the flour mixture.
4.  Mix the milk with the beaten eggs in a jug and stir gently into the rest of the mixture until well combined.
5.  Spoon into the prepared cake tin.
6.  Top with the slices apples and demerara sugar.
7.  Bake at 170˚Cfan/325˚F/gas 3 for 1 ½ hours or until a skewer comes out clean.
8.  Leave on a wire rack to cool before turning out.