Carding Mill Valley apple cake

This apple cake recipe uses the apples collected from the orchards on the Dudmaston and Morville estates. All the apples have been collected by a team of volunteers who then make our cakes.

Cakes and bakes
Catering Manager, Grant Wilson with apples and apple cake
  • Preparation time 30 minutes (prep. time)
  • Cooking time 1 hour and 10 minutes (cooking time)
  • Serves 8

Ingredients

  • 350g (12oz) soft margarine
  • 350g (12oz) Demerara sugar
  • 3 medium / large eggs
  • 175g (6oz) walnut pieces, chopped
  • 175g (6oz) sultanas
  • 350g (12oz) self-raising flour
  • 3tsp baking powder
  • 600g (21oz) cooking apples after peeled, cored and grated
  • 2tsp ground cinnamon

Method

  1. Pre-heat oven to 170C/gas mark 4
  2. Lightly grease and line a 10 inch round, deep cake tin with greased greaseproof paper.
  3. Cream together the margarine and sugar in a large bowl then add the eggs, chopped walnuts (keep back some walnuts for decoration), sultanas, flour & baking powder and mix well.
  4. Spoon half the mixture into the cake tin then spread the grated apple and ground cinnamon in an even layer on top.
  5. Spread the remaining cake mixture on top, level the surface then sprinkle generously with Demerara sugar and walnuts.
  6. Bake in the pre-heated oven for about 70-80 minutes or until the cake is well risen, coming away from the sides of the tin and golden brown.
  7. Remove from the oven and leave to cool in the tin, before turning out and leaving to cool completely on a wire rack.