A wonderfully moist, warmly spiced cake that’s dead simple to make; soak raisins, mix batter, add boozy raisins, walnuts, apples and bake.
- 1/2 cup sultanas / raisins
- 6 tablespoons rum (or brandy)
- 3/4 cup flour (all purpose)
- 2 tablespoons corn flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground allspice (or cloves)
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 cup muscovado (brown) sugar
- 1/2 cup butter, softened
- 2 eggs
- 6 golden apples, peeled, cored & chopped chunky
- 1/2 cup toasted walnuts, chopped coarse
- 1 – 2 tablespoons coarse raw sugar to finish
- Soak raisins in rum. Put raisins into a small bowl, add rum stir to coat, cover with plastic wrap and let stand at room temperature for 2 hours (or overnight).
- Preheat oven to 350°F (180°C). Coat 10 inch round springform pan with non-stick spray (or grease well with butter), then line bottom with parchment paper.
- Combine flour, corn flour, baking powder, salt and spices into the bowl of a stand mixer. Add sugar and butter and beat on a medium speed for 1 minute, stopping to scrape the sides of the bowl, as necessary.
- Add eggs and mix on low speed for a few seconds, then increase the speed to high and beat for 1 minute until light and fluffy, draining rum from the raisins to the batter as it mixes.
- Remove bowl from mixer, fold in the prepared apples, raisins (plus any remaining rum) and walnuts. The mixture will look thick and chunky and way too apple-filled but you’re just going to have to trust me on this – scoop into the prepared tin and gently level surface as best you can.
- Bake at 350°F (180°C) for 60 minutes. Remove from oven and cover loosely with foil once it’s nicely browned on top and reduce temperature to 325°F (150°C). Return to the oven for about another 45 minutes and check for doneness. You’ll know it’s done when its firm to the touch and a toothpick tester inserted in the center comes away clean.
Allow cake to cool completely in the pan, on a wire rack before unmolding. Before removing the springform, run a small, sharp knife around the edges to loosen any stuck bits. Then gently shift to a plate, sprinkle with coarse sugar and serve.
- Category: Cake
- Cuisine: English