Bramley apple cake recipe
by Charlotte Morgan | 2 comments | Print recipeTweet
This moist, spiced apple cake won Lovefood's Charlotte second place in an Apple Day cake competition! Remember to soak your raisins in apple juice overnight.
At a glance
- Cuisine English
- Recipe Type Cake
- Difficulty Easy
- Preparation time 15 mins
- Cooking time 60 mins
- Serves 8 people
- 100 g (3.5oz) raisins
- 50 ml (1.8fl oz) apple juice
- 110 g (3.9oz) chopped Bramley apple
- 125 g (4.4oz) soft unsalted butter
- 125 g (4.4oz) soft dark brown sugar
- 2 medium eggs beaten together
- 130 g (4.6oz) wholemeal flour
- 1 tsp mixed spice
- 1 tsp bicarbonate soda
- 1 dessert apple cored, sliced and tossed in lemon juice
- 2 tbsp caster sugar, mixed with 1 teaspoon cinnamon
- 100 g (3.5oz) icing sugar, mixed with lemon juice until thick
- Put the raisins in a glass bowl with the apple juice and leave to plump overnight (if you don't have time, then 3-4 hours will suffice).
- Place the apple in a pan with a splash of cold water. Cover and cook on a low heat 5 minutes. Beat with a wooden spoon until smooth then set aside to cool.
- Heat the oven to 150C/gas mark 2. Line an 18cm round cake tin with baking parchment. Beat together the butter and sugar.
- Beat in the eggs a little at a time, stirring well after each addition.
- Fold in the flours, mixed spice, pinch of salt and then the raisins and apple juice. Stir the bicarbonate of soda into the apple puree and fold into the mixture.
- Pour into the cake tin. Lay the apple slices in a circle on top and press down lightly. Sprinkle with the sugar and cinnamon mix.
- Bake for 55-60 mins until a skewer inserted into the middle comes out clean. Leave to cool and, if desired, decorate with lines of icing made from icing sugar and lemon juice.
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