Sunday, 28 October 2012

Apple Amazing Cake

So next on the list for the baking marathon for EHH’s birthday was my Apple Amazing Cake. This is actually an Apple and Raisin Cake but has been re-named Apple Amazing Cake as lots of people have misheard and assumed that this was the name – it also tastes pretty amazing! It is a huge hunk of a cake and so serves lots of people! 

The recipe originally came from a colleague when I was temping many years ago – it’s actually a good thing to be typing it out as I was given it handwritten and it is now looking rather worse for wear, with many splatters and grease marks obscuring bits of the writing. Typing it out means that I’ll have a spare copy – I’d hate to lose this recipe!

The only problem with this recipe is that it does take forever to cook – and is a bit unpredictable in how long it will take! The recipe I was given says between 1.5 hours and 3 hours! You’re also not meant to open the oven too often to check otherwise it will sink!

The recipe is also in ounces rather than grams as this was how it was given to me!

Apple Amazing Cake

Image of huge Apple and Raisin cake
  1. 4 large cooking apples (peeled, cored and chopped)
  2. 1-2 tblsp soft brown sugar
  3. 24oz plain flour
  4. 3 level tsp bicarbonate of soda
  5. 12oz margarine
  6. 12oz castor sugar (I use golden)
  7. 1 tblsp cinnamon
  8. 12oz seedless raisins
  9. 4 large eggs (beaten)

  1. Grease and line a 9” (22.5cm) square baking tin with baking parchment.
  2. Preheat the oven to 190C.
  3. Put chopped apples into a large saucepan with 2 tablespoons of water and 1 tablespoon soft brown sugar. 
  4. Cook over a low heat until soft and pureed (a few lumps left is fine), stirring regularly.
  5. Once pureed, remove from heat and taste – add extra soft brown sugar if needed, but be careful not to over-sweeten. Leave to cool.
  6. Put flour, bicarb and cinnamon in a large mixing bowl and rub in margarine until it resembles fine breadcrumbs.
  7. Stir in sugar, raisins and eggs.
  8. Stir in apple puree and mix everything together well.
  9. Pour into the prepared baking tin and cook at 190C for 30 minutes.
  10. After 30 minutes of cooking turn the oven down to 140C and then cook for another 1 – 2.5 hours.
  11. Check occasionally to ensure the top isn’t too brown. Cover with tin foil if needed.
  12. To check if cooked, insert a clean knife. If it comes out clean, it is ready.

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