Plain sponge cake with chopped apple mixed in, slight flavouring of sweet spices. Known, by this name, at least since newspaper reports from the 1930s


Images: Alex Bray...



Original receipt from the 'Londonderry Sentinel' - Saturday 19 May 1956
Somerset Apple Cake

4 oz butter
6 oz dark soft brown sugar
2 eggs, beaten
8 oz plain wholemeal flour
1 tsp ground mixed spice
1 tsp ground cinnamon
2 tsp baking powder
1 lb cooking apples, peeled, cored and chopped
3-4 tbsp fresh milk
1 tbsp clear honey
1 tbsp light demerara sugar
method

Grease and line a deep 7 inch round cake tin.Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency. Turn the mixture into the prepared tin and bake at 170°C (325°F mark 3 for 1 1/2 hours, until well risen and firm to the touch. Turn out on to a wire rack to cool. When the cake is cold, brush with the honey and sprinkle with the demerara sugar to decorate.


See also:
Apple Cheese
Breadcrumb Apple Cake
Cheese and Apple Cake
Dorset Apple Cake
Shropshire Apple Cake
Somerset Apple Cake
Yorkshire Apple Cake