Somerset Apple Cake
Added by Anne Thomas on 6 December 2010
1 1/4 lbs flour (if using plain flour add 3tsp baking powder)
1 lb sugar (soft brown in recipe but any will do)
12oz margerine/ butter
1/2 pint cider or apple juice (Try Ryefields!)
3tsp mixed spice
1 lb apples, chopped (but I prefer not too small so that you have some apple pieces rather than all mixed up)
Soak sultanas in juice or cider overnight if possible. Sieve dry ingredients. Cream marg and sugar. Add beaten eggs slowly using a little flour mixture to prevent curdling. Beat well. Add fruit and flour mixes alternately and mix thoroughly. Grease a large roasting tin or two square tins approximately 5 pint total capacity. Fill tins and level tops bake 1 1/2 -2 hours at 350 (do check earlier than this particularly if you have a fan oven). till firm and shrinking away from the sides. Cool. Cut into portions. If you freeze, thaw for 1 hour for cake, heat from frozen for pudding. It works fine in the microwave. Makes about 32 portions.
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