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Apple and Sultana Cake – a light healthier cake with fresh apples, sultanas and a hint of spices. Stew apple in a little water for a few mins, you want it to still have a slight bite to it and not be a puree, chop finely and set aside in a bowl to cool. Sift the flour, baking powder, cinnamon, and salt into a large mixing bowl.
In a large bowl mix together the flour, sugar, baking soda, salt and spices. Add the chopped apple and walnuts and toss them in the flour. Add egg to dry ingredients along with the cooled butter and sultanas and the milk.
This is a simple, rustic cake, lightly spicy with a nice nutty bite. You can serve your sultana spice cake warm with cream or ice cream, but it’s also a good picnic or lunchbox kind of cake. Preheat oven to 180°C. Line the base of a 20-22cm loose-bottom cake tin. Melt butter, then add sultanas so they can soften slightly. Set aside to cool.
Heat the oven to 170°C/350°F/gas mark 4. Mix together then apples, sultanas, milk and soft brown sugar. In a separate bowl, rub together the flour, butter, baking powder and mixed spice. Combine the two. Add the beaten egg and mix well. If necessary, add more milk until you achieve a dropping consistency.
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