This was the cake I made for my sons first birthday (more than 18 years ago) and it has been one of his favourites (and mine) ever since.
It’s also really easy – weigh, mix and bake! No rubbing in, creaming, chilling, or whisking. An American friend said she’d call it a raisin bread rather than a cake, but I think it’s too sweet to be a bread and I wouldn’t spread butter or anything on it so I’ll continue to call it cake!
It’s a good solid cake, kept moist by the apples, and has been made for many picnics and long walks – it still tastes great after being wrapped in foil and stuffed into a rucksack!
Ingredients (20cm round cake)
140g sugar (about 1 cup)
180g sultanas (about 1 ¼ cups)
225g self-raising flour (about 2 cups)
1tsp mixed spice
2 apples, peeled and thinly sliced
2 beaten eggs
60g butter (melted-in microwave or in a pan)
Easy peasy – mix all dry ingredients in a large bowl, slice the apples directly over the bowl, then add the eggs, milk and butter stirring after each addition. Spoon the thick, fairly dry cake mixture into a lined tin and flatten the top, bake at 180°c for 1 hour until a skewer comes out clean when poked into the center of the cake.
It’s a good idea to check the cake after 45 mins and if it looks like the top is browning too fast, put a sheet of foil over the cake to stop it getting burnt.
This cake can be eaten as is, but I prefer to drizzle lemon icing over the top – mix a tbsp of icing sugar with a squirt of lemon juice and mix until the icing runs slowly off the spoon, then drizzle over the cake when cold before slicing.
I generally cut it into slices and then squares, rather than wedges, although it usually disappears so quickly, I could probably just quarter it!