Somerset Apple Cake
While making Sunday Lunch last week I noticed that the apples in the fruit basket were going all wrinkly. I don’t like waste so I peeled and chopped them ready to make a crumble for pudding but while looking in The Complete Farmhouse Kitchen Cook Book I came across this recipe for Somerset Apple Cake and decided to make it.
I planned on serving it to everyone else and having a bowl of fruit for my pudding but when it came out of the oven it smelt absolutely delicious and I just couldn’t resist!
Just a note…I couldn’t be bothered grating an orange rind and I didn’t have any candied peel so I left them out and it was still wonderful 🙂
1 Orange Rind, grated
225g Self-Raising Flour
450g Bramley Apples, peeled, cored and cubed
2 Eggs, beaten
2 tbsp Milk
25g Candied Peel, chopped
1 tbsp Granulated Sugar
- Grease and flour a 23cm/9 inch cake tin
- Cream butter, sugar and orange rind and beat until light and creamy.
- Mix 1 tbsp of the flour with the apples in a dish.
- Put eggs and milk in a bowl with the creamed butter.
- Add remaining flour, peel and apples to the creamed mixture and blend well with a metal spoon.
- Turn into prepared tin, sprinkle with granulated sugar.
- Bake in a moderate oven, Gas 4, 350°F, 180°C for 40 to 50 minutes until golden brown.