Prep 15 mins
Cook 1 hr
From The Dairy Book of British Food. "Both Somerset and Dorset lay claim to this deliciously moist cake which is equally good served with cream and eaten warm as a pudding. It is best consumed within two days of being made".
- 4 ounces butter
- 6 ounces dark brown sugar
- 2 eggs, beaten
- 8 ounces whole meal flour
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 lb cooking apple, peeled, cored and chopped
- 3 -4 tablespoons milk
- 1 tablespoon clear honey
- 1 tablespoon light brown sugar
- Grease and line a deep 7" round cake tin with greaseproof paper (waxed paper).
- 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 325F for 1 1/2 hours, until well risen and firm to the touch. Turn out on a wire rack to cool.
- When the cake is cold, brush with the honey and sprinkle with the light brown sugar to decorate.