Apple Sultana Sponge Cake Food

FRESH APPLE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

DORSET APPLE TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice the apples, then squeeze over the lemon juice. Set aside.
• Put the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
• Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Cut into bars or squares.

APPLE AND SULTANA CAKE

Steps:

• Preheat oven to 180°C Line base and sides of a 10.5cm by 21 cm loaf pan with baking paper.
• Sift flour and cinnamon together into a large bowl. Add sugar and mix.
• Combine eggs, essence and cooled melted margarine, and stir into dry ingredients until just combined.
• Fold in apples and sultanas.
• Spoon mixture into prepared pan and smooth surface.
• Bake for approximately 55 mins or until a skewer inserted in the centre comes out clean.
• Allow to cool for 10 mins in pan, then turn out to wire rack to cool completely.

APPLE AND SULTANA CAKE

Steps:

• First make the stewed apple. Peel, core and chop the apple into chunks and add into a large pan with the sugar, cinammon and splash of water. Heat on high until a smooth paste is formed - don't worry about a few lumps. Leave to cool in a bowl of cold water/in the fridge.
• Preheat the oven to 150C fan (170C conventional) and grease a medium sized cake tin.
• Cream the margarine and sugar together in a large bowl until light and fluffy.
• Add the rest of the ingredients, including the cooled stewed apple - if it's too hot then the mixture, eggs in particular, will begin to cook.
• Mix until fully combined and pour into the prepared cake tin. Place in the oven and leave for 35-45mins. It won't rise too much, but is ready when a skewer comes out clean.
• Leave to cool before removing from the tin - it is a delicate cake that will fall apart if not left for long enough.

FARMHOUSE SULTANA CAKE

Steps:

• Pre-heat oven to 170c, butter and base line a cake tin.
• Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
• Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
• Make a well in the center of the dry ingredients, and add the milk.
• Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
• Bake in center of oven for 1 hour 40min. Until well cooked.
• Turn out onto wire rack.

DORSET APPLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
• Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk - add it gradually until you have a smooth, thick batter.
• Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
• Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.