ChefTHE CRAFTY COOK

 This is one of those wonderful recipes that is lovely as a moist fruit cake at teatime, or is equally nice as a pudding with hot custard.  I have found that although the cake tastes nice when freshly baked, it definitely improves in taste and texture when left for a day after baking before eating it.  The cake keeps well in a airtight tin for about five to six days.  I have served this cake twice at PCC meetings and it seemed to go down fairly well (I didn’t have much left!)  So if you want to know what it tastes like, ask a member of the PCC.

 

bag of flourpack of butter

 Ingredients

80g (3oz) Butter (softened) of butter substitute
300g (11oz) Self raising flour plus extra for dusting
150g (5oz) Caster sugar
2 x 350g tins of apple slices
  (or stewed apple if you are clever enough)
3 x large eggs

 box of eggs

Method

1. Preheat the oven to 180o or gas mark 4.
2. Grease a round loose base cake tin with butter and lightly dust the base and sides with flour.
3. Whisk together the eggs and caster sugar until light and fluffy.
4. Then beat in the softened butter until combined.
5.  Sift the flour into the mixture and add the tinned apples and mix gently.
6. Pour the mixture into the prepared tin and bake in the over for 1 – 1¼ hours or until a knife inserted in the cake comes out clean.
7. Leave to cool in the tin, then transfer to an airtight container.

three apples

Note:    You can use fresh cooking apples with this recipe.  Just peel, core and cut apples into chunks and lightly stew until just soft – you will need 3 good sized apples.

Mike Clare

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