Friday, 4 September 2015

Friday Cake Bake #15

I thought I would use up some of my windfalls by making an apple and raisin cake.  This is a shallow, moist cake with the consistency and texture of a bread pudding.  It is lovely served warm from the oven as a pudding with custard, thick yogurt or cream or served cold with a nice hot cup of tea or coffee.  A lovely bake for the cooler days.

Apple and Raisin Cake (rubbing in method)

6oz plain flour
Pinch of salt
A little grated nutmeg
4oz unsalted butter
3oz granulated sugar
8oz raisins
12oz or 5 medium sized apples (unpeeled, cored and grated)
3 eggs

Pre-heat the oven to 180C.  Grease and line an 8 inch cake tin.   In a large bowl, sift the flour with the salt and nutmeg and rub in the butter until the mixture resembles large breadcrumbs.  Stir in the sugar, raisins, apples and eggs without beating.  Pour mixture into prepared tin.

Bake for about an hour and then add on 5 minutes at a time until it is cooked through.  Mine took about 75 minutes.  Remove from the oven  and sprinkle the top with a little sugar if desired.

Let me know if you make it.  It is always good to know which recipes are a hit or a miss!


  1. I think I'll make that later today. Certainly let you know, looks yummy
    Julie xxxxxx

  2. Your cake looks so tasty Simone - thanks for sharing the recipe. I may give it a try next week - I've already made a jam sponge for this weekend:)

  3. Yay the Friday Cake Bake is back!!!
    That looks delicious Simone!
    Happy weekend,
    V x

  4. Oh my, this looks so good.
    Just right to accompany a cuppa.
    Lisa x

  5. This sounds lovely. I love bread pudding, so I think I would like this. Did you use a square or a round cake tin?

  6. Hi Puppet Lady! I used an 8 inch (20cm) round cake tin but the size and shape of the tin isn't that crucial. It's all finished up now and it was lovely!


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