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Apple and Raisin Loaf Cake

Apple and Raisin Loaf Cake

Apple and Raisin Loaf Cake, perfect for a rainy autumn day

I was over at my parent’s place this weekend because I was looking after all the sick people there. Mostly this just involved feeding people, something I rather enjoy. I knocked up this simple little cake because there were lots of apples to be eaten or used, and a slice of comforting apple cake on an autumnal day is surely good medicine even if you’re not feeling poorly.

Apple and Raisin Loaf Cake

Ingredients:

  • 125g butter, softened
  • 125g caster sugar
  • 2 eggs
  • 125g self raising flour
  • half tsp baking powder
  • 1 tsp cinnamon
  • 2 eating apples (I used Pink Lady), cored and chopped into small chunks
  • generous handful raisins

Heat the oven to 170C and grease and line a loaf tin with greaseproof paper. In a large bowl, cream together the butter and sugar until light and fluffy. Add one egg and beat, then add about half the flour and mix to incorporate, then mix in the second egg followed by the remaining flour, baking powder and cinnamon (if you’re a big cinnamon fan, I’d say chuck in an extra half teaspoon). Mix well, then stir in the apple chunks and raisins. Pour the batter into the prepared tin and bake for about an hour. It’s done when golden and it springs back when pressed with a fingertip. Remove from the oven and leave to cool in the tin for about half an hour before turning out to cool completely on a wire rack.

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About brightonbaker

Baking, sharing, writing, eating.

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