This cake is an old-fashioned classic and a favourite. It stores, slices and eats really well. I like to use Granny Smith or Braeburn apples for their acidity. Serve with a dusting of icing sugar.
Ingredients
| 1 ½ cups | Sultanas (Main) |
| 225 g | Butter (Main) |
| 340 g | Sugar |
| 3 | Eggs, lightly beaten |
| 1 tsp | Vanilla essence (Main) |
| 340 g | Flour |
| 2 tsp | Baking powder |
| 1 pinch | Salt |
| 2 | Apples, peeled, cored and chopped into 2cm dice (Main) |
| 1 tsp | Cinnamon |
| ¼ tsp | Ground cloves |
| ¼ tsp | Ground ginger |
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Directions
- Heat the oven to 180C. Grease a 23cm round cake tin.
- Place the sultanas in a small pot and cover with 2 cups of water. Bring to the boil, simmer for 3 minutes then remove from heat, cool then drain (and discard cooking water).
- Cream the butter and sugar until light and fluffy. Add the eggs and vanilla, beat well.
- Mix in the flour, baking powder and salt. Toss the apples with the spices then stir these into the cake mix along with the sultanas.
- Pour into the tin and bake for 60 minutes or until the cake is golden. Test by inserting a skewer; it should come out clean and hot.
