Ingredients - makes 8 inch round cake
| 12oz (350g) self-raising flour | ¼ pint (150ml) local dry cider |
| 8oz (225g) Bramley apples, peeled, cored and chopped | 1oz (25g) Demerara sugar |
| 1 large egg, beaten | 6oz (175g) butter |
| 1 teaspoon ground cinnamon | 6oz (175g) soft brown sugar |
| 8oz (225g) sultanas |
Method
- Pre-heat oven to 160ºC/325ºF/Gas Mark 3)
- Grease an 8 inch (20cm) round cake tin.
- Sift the flour and cinnamon together into a large mixing bowl.
- Rub in the butter till the mixture reaches the consistency of fine breadcrumbs.
- Mix in the soft brown sugar, apples, sultanas and beaten egg.
- Gradually mix in the cider and mix well.
- Pour into the cake tin, smooth the top slightly and sprinkle over the Demerara sugar.
- Cook for 1½ hours or until golden brown.
OK, brace yourself:
Guest Taster’s comments: It's unique in my experience. A totally new hybrid breed of cake descended from a sweet and wholesome apple crumble of a mother and a firm, dependable fruit-cake of a father. And delicious as usual, of course!
