If there were an X-Factor style contest for cakes (Cake-Factor, if you will), this would be the one on stage at the end, surrounded by sparkly ticker tape singing ‘You Raise Me Up’. Incidentally, how amazing would a Cake-Factor be? Bagsy head judge.
Yep, this is my go-to cake, the one I come back to evey time I need a comforting internal hug of the cakey bakey kind. I first ate it at the christening of a friend’s baby years ago. Her Mum had baked it, eshewing the traditional stodgy fruitcake and, my what a good choice. I found the recipe online, adapted from a WI recipe from a member of an online recipe sharing forum.
You will need…
350g self-raising flour
1tsp baking powder
150g caster sugar
350g apples (I’ve used both eating and cooking apples and it works well with each)
25g demerara sugar plus extra for sprinkling
1tsp ground cinnamon
115g raisins or sultanas
Grease and line a 20cm cake tin. Preheat the oven to gas 4/180 degrees/160 fan.
Peel and core the apples then slice finely. Mix with 25g of the demerara sugar and the cinnamon until well combined.
In a separate bowl, sift the baking powder and flour in together then rub the butter in until you have fine breadcrumbs (or make life easy for youself and pulse in a food processor until you have the same effect). Stir in the caster sugar.
Mix the apples into the flour mixture, followed by the raisins or sultananas.
Stir in the eggs and enough milk (you may not need the full amount) to form a soft, gloopy dough which dollops easily of the spoon when you lift it up.
Spoon the dough into the prepared tin, level out and sprinkle with the rest of the demerara sugar.
Bake for 1-1.5 hours until a knife inserted in the centre comes out clean. If the top starts to burn, pop a bit of tin foil over the tin.
Leave to cool in the tin for 15 mins before turning out onto a wire rack. I have never managed to cool this cake completely. It’s at it’s absolute best when served warm, in a bowl, with masses of custard. Delish. Enjoy!