This recipe is best with
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
Instructions
- Soak sultanas and raisins in rum in a ceramic bowl. Cover with cling film and leave aside overnight.
- Preheat oven to 180°C. Grease and line a 22cm cake pan.
- 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.
- Spoon batter into the prepared cake pan. Squeeze grated apple between hands to remove excess moisture, then spread over the batter.
- To prepare topping: Combine sugar and cinnamon powder. Sprinkle mixture over the apples and dot diced butter over the top.
- Bake in preheated 180°C oven for 15 minutes. Reduce the temperature to 170°C and bake for another 50-55 minutes.
- Test the cake with a skewer. If it comes out clean, the cake is cooked through. Remove from oven.
- Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
- Note: Rum can be substituted with apple juice.
