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This is a lovely moist cake with a soft, dense texture. Make sure, if you do try it, that you grease the cake tin well, as I used my 2lb silicone loaf mould and even thought I did grease it, the cake still stuck to the bottom.
100g butter or margarine, softened
225g soft brown sugar [I used light brown muscovado sugar and it gave the cake a lovely flavour]
2 eggs, lightly beaten
225g plain flour
1 tspn ground cinnamon
½ tspn grated nutmeg
100g apple puree
1 tspn bicarb.
2 tbspn hot water
Preheat oven 180C/gas4/350F
Grease a 2lb loaf tin well
Cream butter and sugar till light and fluffy
Beat in eggs and stir in flour, spices and apple puree.
Mix the bicarb. with the hot water then stir it into the mixture.
Spoon into tin and bake for about 50mins. Test with skewer to see if it’s cooked.
Apple puree cake
100g butter or margarine, softened
225g soft brown sugar [I used light brown muscovado sugar and it gave the cake a lovely flavour]
2 eggs, lightly beaten
225g plain flour
1 tspn ground cinnamon
½ tspn grated nutmeg
100g apple puree
1 tspn bicarb.
2 tbspn hot water
Preheat oven 180C/gas4/350F
Grease a 2lb loaf tin well
Cream butter and sugar till light and fluffy
Beat in eggs and stir in flour, spices and apple puree.
Mix the bicarb. with the hot water then stir it into the mixture.
Spoon into tin and bake for about 50mins. Test with skewer to see if it’s cooked.
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