I have had this recipe for a long time, but I don't know where it came from. I didn't take note of where I got my recipes before I started blogging, so it is anybody's guess where it came from really. I adjusted the spices and fruit and measured the ingredients out in cups, to save time and I have to say that this is one great cake.
Green Apple Fruit Cake
200g butter ,softened
200g/ 1 ¼ cups demerara sugar
3 eggs , beaten
1 tbsp black treacle
200g/ 2 ½ cups self-raising flour, sieved
2 tsp mixed spice
2 tsp ground ginger
1 tsp baking powder
2 eating apples , grated (I used Granny Smith's)
300g/ 2 cups mixed dried fruit
Heat the oven to 180c/ fan 160f/ gas 4. Line a 8 inch round cake tin with greaseproof paper or a greaseproof liner.
Beat together the butter, sugar, treacle, eggs, treacle, flour and spices until the mixture is pale and thick. I popped my mixture in my food processor.
Fold in the fruit and spoon the batter into the cake tin. Bake for around bake for 1 hour and 50 minutes until the cake is golden brown. Do the skewer test. If it comes out clean it is ready. I have made this cake 3 times and the timing has been a little different each time. This could be to do with how big the apples are. If you are using a 9 inch tin, you won't need to cook it quite so long.
Leave to cool slightly in the tin and then move onto a wire rack to continue cooling.
This apple cake, is one of our most popular because it tastes great and is VEGAN and Wheat-Free.
It was discontinued last year due to an ingredient, non dairy cream cheese which become unavailable from our supplier.
That disappointed many of our customers who really liked it’s gourmet quality and complex flavors.
But it’s back now and hopefully here to stay. The cake looks the same, and the taste difference with the new ingredient, tofutti, is negligible. Still available in any size and buy the slice.
Ingredient:
6 oz. Allinson fine wheat meal
6 oz. white flour
4-1/2 butter
1 - egg
1-1/2 lbs. of apples
1 teaspoonful cinnamon
3 oz. castor sugar
and a little cold water
Rub the butter into the meal and flour, beat up the egg and add it, and as much cold
water as is required to make a smooth paste; roll out the greater part of it 1/4 inch
thick, and line a flat buttered tin with it. Pare, core, and cut the apples into thin
divisions, arrange them in close rows on the paste point down, leaving 1 inch of edge
uncovered; sift the sugar and cinnamon over the apples; roll out thinly the rest of the
paste, cover the apples with it, turn up the edges of the bottom crust over the edges of
the top crust, make 2 incisions in the crust, and bake the cake until brown in a
moderately hot oven; when cold sift castor sugar over it, slip the cake off the tin, cut
into pieces, and serve.
