• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 250g butter
  • 200g soft brown sugar
  • 1 tsp vanilla essence
  • 75g raisins
  • 75g sultanas
  • 150ml rum
  • 4 eggs
  • 3 Granny Smith apples, grated
  • Sifted
  • 300g plain flour
  • 1 ½ tsp baking powder
  • 1/2 bicarbonate of soda
  • 2g ground cinnamon
  • 10g castor sugar
  • 15g butter, chilled and diced


  1. Soak sultanas and raisins in rum in a ceramic bowl. Cover with cling film and leave aside overnight.
  2. Preheat oven to 180°C. Grease and line a 22cm cake pan.
  3. Beat butter, sugar and essence until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in sifted flour to combine. Mix in sultana and raisin mixture.
  4. Spoon batter into the prepared cake pan. Squeeze grated apple between hands to remove excess moisture, then spread over the batter.
  5. To prepare topping: Combine sugar and cinnamon powder. Sprinkle mixture over the apples and dot diced butter over the top.
  6. Bake in preheated 180°C oven for 15 minutes. Reduce the temperature to 170°C and bake for another 50-55 minutes.
  7. Test the cake with a skewer. If it comes out clean, the cake is cooked through. Remove from oven.
  8. Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
  9. Note: Rum can be substituted with apple juice.

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