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It must be autumn and the nights must be drawing in as I have turned to this old favourite again. It’s one of Mum’s recipes, I don’t know where she got it from, and it’s cosy and snuggly and lovely. It tastes wonderful served warm with a dollop of vanilla ice-cream or a good pouring of custard, and it tastes equally as fantastic when cooled and eaten alone! Do try it and let me know what you think.


100g margarine/butter
75g caster sugar
75g dark brown sugar (I only had light brown and it has worked just as well)
2 eggs (I used large ones)
225g plain flour
2tsp baking powder
half tsp salt
1tsp ground cinnamon
1tsp ground ginger
375g grated apple (I didn’t bother peeling mine, but took the cores out)
100g raisins/sultanas
2tbsp demerara sugar

  1. Heat oven to 180 deg C, grease and line 20cm loose bottom cake tin.
  2. Cream together caster sugar, brown sugar and margarine/butter.

  3. Beat in eggs one at a time.

  4. Sift flour, baking powder, salt and spices and fold into flour mixture with a metal spoon.
  5. Stir in apples and raisins (please excuse blurry photo).

    I always find the mixture seems a bit dry and thick until this point, but the addition of the apples loosens it up really well.

  6. Put mixture into prepared cake tin and level off top. Sprinkle with the demerara sugar.

  7. Bake for 45 minutes – 1 hour until a skewer comes out clean (check after 45 minutes and then judge how much longer is required).
  8. Cool in tin for 10 minutes and then turn out onto a cooling tray. And here it is!

    There’s only half of mine left now. The three builders have had a piece each, Daisy had a slice when she got in from school and hubby had some as pudding tonight. I’m off to grab a bit now whilst there’s still some left!