I’m not normally the kind of person to choose a fruity cake over a chocolatey one, but sometimes, just sometimes, there’s call for a fruit based bake and this is one of my favourites.
A few months back the apple tree in the communal garden on my road was shedding its load gratuitously all over the lawn so I thought I’d gather some of the little chaps up and make them into a spicy apple loaf, another hit recipe from my pilfered book Muffins and Quickbreads, for my monthly novelists’ meet up. I’ve made it on lots of occasions (mainly when I have a few wrinkly apples festering in my fruit bowl) and it never lets me down. It’s lovely after it’s cooled but even better nice and warm just out of the oven.
250ml bottled or homemade apple sauce
55g butter or marg, melted
110g dark brown sugar (can be made with light muscavado for a lighter textured cake)
50g caster sugar
285g plain flour
2tsps baking powder
½tsp bicarbonate of soda
½tsp grated nutmeg
70g currants or raisins
55g pecans or walnuts, chopped
– Preheat oven to 180 degrees C/ 350F/ Gas Mark 4
– Line a 9×5 inch loaf tin with greaseproof paper and grease.
– Lightly beat egg and stir in apple sauce, butter and both sugars.
– In another bowl sift flour, baking powder, bicarb, salt, cinnamon and nutmeg.
– Fold dry ingredients into wet in 3 batches.
– Stir in currants and nuts.
– Pour into the tin and bake for about an hour (until skewer inserted in centre comes out clean).
– Let stand for 10 mins then turn out onto a cooling rack.