Author Notes
When you think of apple cake, think of this: sticky, sweet chunks of moist apple nestling among rum-soaked sultanas and orange-scented zest; toffee-oozing juices bringing succulent memories of Fall harvests and spiced autumnal festivals. This recipe has been in my old, handwritten notes for as long as I can remember. It originates from a time of wassailing, when traditional rituals were held in honour of the apple trees to insure a good crop in the coming summer months. —amerrierworld
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Ingredients
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3 ounces
seedless sultanas
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100 milliliters
dark rum
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2 ounces
unsalted butter
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5 ounces
castor sugar
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2 ounces
light muscovado sugar
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7 ounces
peeled, cored and diced apple (1 medium Bramley apple)
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1 tablespoon
grated orange zest
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1 teaspoon
vanilla extract
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6 ounces
eggs, weighed without shells (3 medium eggs)
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5 ounces
plain (all purpose) flour
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1/4 teaspoon
baking powder
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1/2 teaspoon
bicarbonate of soda (baking soda)
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1/2 teaspoon
salt
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1/2 teaspoon
ground cinnamon
Directions
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Put the sultanas in a small bowl and cover with the rum. Leave to soak for at least 30 minutes.
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Preheat the oven to 180 degrees C / 350 degrees F / gas mark 4 with a rack set in the centre of the oven.
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Grease and base-line a 20 cm (8 inch) round cake pan.
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Melt the butter and sugars together in a small saucepan (or in the microwave, stirring frequently) until smooth and runny.
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Place the melted butter and sugars together with the apple, grated orange zest and vanilla in a large bowl. Beat to combine.
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Add the eggs gradually, beating after each addition to incorporate. Scrape down the sides of the bowl.
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Place the flour, baking powder, baking soda, salt and cinnamon in a separate bowl and whisk to combine thoroughly. Add the dry ingredients to the wet ingredients and stir until well incorporated.
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Drain the sultanas well and reserve the rum (set aside). Add the sultanas to the apple mixture and stir to combine.
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Pour the mixture into the prepared pan. Bake in the centre of the preheated oven for 45 to 50 minutes. A tester inserted into the centre of the cake should have few crumbs attached when removed (it is a moist cake, so the tester will not be completely clean). Remove from the oven.
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Let the cake stand in the pan for 10 minutes before removing from the pan and placing on a wire rack.
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Brush the top of the cake with a small amount of the reserved rum. Cool on the wire rack before slicing and serving.
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