Sunday, December 1, 2013

craft fair
Our arts centre's annual craft fair and fundraiser was on today, so I offered to donate a cake for the cake stall. It didn't even touch the table - a lovely member of the public fell in love and bought it as I was handing it over for display!

top, with ingredients

side of box

inside, yay!

The recipe is a no-fail by Annabel Langbein HERE from her 'simple pleasures' book, and it needs to be shared! The first time I made it I didn't have any sultanas or raisins, so I substituted them with prunes. It was so yum, I make it with prunes every time now!

250g butter
3-4 apples
2 cups sugar
2 eggs, beaten
2 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
1 cup sultanas or raisins (or roughly chopped pitted prunes)
1/2 cup walnut (or pecan) pieces
Preheat oven to 150 degrees C. Grease the sides of a 26 cm diameter cake tin
and line the base with baking paper.
Melt butter in a large pot. Remove from heat and mix in apples and sugar then eggs.
Stir in flour, baking powder, baking soda, cinnamon, sultanas or raisins and walnuts, stirring just enough to blend evenly.
The batter will be quite runny. Spread into prepared tin and bake until it is risen
 and golden and the top bounces back when pressed (about 1 hour 20 mins).
Allow to cool for 15 mins before turning out of the tin. If desired, top with
 extra walnut pieces and dust with icing sugar before serving.
This cake keeps well in the fridge for 3-4 days and is also delicious heated
 and served with cream or custard.

Thanks for visiting!