Prep 20 mins
Cook 40 mins
This was a massive hit when i was growing up. My grandma would make this weekly and as visitors called she would have orders to make her guests a cake for the following week. She served it with custard, vanilla ice cream or fresh cream and all were equally delicious! This was a great cake to eat during the winter served hot with custard. I have now started to add a handful of flaked almonds, sprinkled on top of the cake (just before it goes in the oven) The addition of the flaked almonds, seems to be an even bigger hit! Enjoy!
- 85.04 g butter
- 170.09 g caster sugar
- 1 orange rind, grated
- 226.79 g self raising flour
- 453.59 g cooking apple, peeled cored and cubed
- 2 eggs, beaten
- 29.58 ml milk
- 28.34 g candied peel, chopped
- 14.79 ml granulated sugar
- 1 handful sliced almonds (optional)
- Grease and flour a 9 inch cake tin.
- Cream butter and orange rind, caster sugar and beat until light and creamy.
- Mix 1 tablespoonful of the flour with apples in a dish.
- Put eggs, milk in bowl with creamed butted.
- Add remaining flour, peel and apples to the creamed mixture; blend well with a metal spoon.
- Turn into prepared tin, sprinkle with granulated sugar.
- Cook at 350°F/Gas 4, for 40-50 minutes until golden brown.
- Serve cold as a cake or hot as a pudding with custard, cream or ice cream.
Really nice combination of flavours. I have made this loads but used crystallised ginger instead of peel.
looks great can't wait to try making this great looking cake.
The grated orange peel gave this cake a very strong orange flavor, which worked out just fine since I didn't have any candied peel on hand. I substituted with some dried cranberries instead, and it was delicious. I could also see skipping the orange peel entirely and possibly substituting that with some cinnamon and adding raisins. The cake stayed nice and moist, and more apples could probably be added to make it even more so. This recipe is definitely fun to play with.