Spiced Apple Loaf

"A deliciously moist cake, it is full of flavour and I challenge anyone not to love this recipe. It is best eaten the day after it is cooked so plan ahead."
 
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photo by buttercreambarbie photo by buttercreambarbie
photo by buttercreambarbie
Ready In:
1hr 30mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • Pre-heat oven to gas 4 or 180.
  • Line a 2lb loaf tin with greasproof paper.
  • Peel and core the apples, cut into chunks, place in a pan and cover with water, bring to the boil and simmer until the apples are just starting to soften. Drain and add a little sugar to taste (I prefer the apples to be quite tart). Leave to one side to cool.
  • Put all dry ingredients into a large bowl together and mix roughly.
  • Next add all wet ingredients at same time, mix until all of the flour mixture is taken up.
  • Pour into the loaf tin and cook for 1 1/4 - 1 1/2 hours until browned.
  • When the cake is cooked, LEAVE IT IN THE TIN until cool, then wrap in foil.
  • This cake is best left until the next day to eat (if you can wait that long!).

Questions & Replies

  1. If I wanted to make mini loaves from this recipe would I need to make any changes? I have a mini loaf pan with 12 slots. thanks
     
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Reviews

  1. Yum. Easy and delicious. Now this recipe is at the top of my holiday baking list. Thanks so much!
     
  2. This is the first cake I've ever made and all thanks to this easy recipe! It's absolutely delicious, and I'm so glad I waited until the following day to eat it. Honestly, try it!! I've always been a bit scared of baking, but this recipe has inspired me to try more recipes! Thank you for sharing
     
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RECIPE SUBMITTED BY

I came across this web site by accident and it has quickly become my favourite! I love to cook and try new things so I am delighted with having so many new recipe ideas. My family think I have been having secret cookery lessons! I haven't told them I'm pinching all my new ideas from here. I will be posting a few of my favourite meals soon, they are tried and tested and everyone enjoys them so I really should share them with you too. A few of the recipes are ones which were handed down through a relation that worked 'in service' years ago as a cook.
 
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