Apple cakes are made all over Europe during the autumn. This recipe adds walnuts and cinnamon.

Ingredients

For a shallow 20cm (8") tin you will need:

• 200g (8oz) wholemeal self-raising flour
• 1 teaspoon ground cinnamon
• 100g (4oz) local butter
• 100g (4oz) brown sugar
• 100g (4oz) sultanas or raisins
• 50g (2oz) roughly chopped walnuts
• 25g (1oz) finely chopped mixed peel
• 150g (6oz) chopped cooking apples
• 2 beaten eggs and milk to mix

Method

Put  flour and cinnamon in a mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Add the dried fruit, nuts, apples and sugar and mix to a soft dropping consistency with the eggs - and milk if necessary. Place the mixture into a tin lined with greaseproof paper. Sprinkle the top with a little extra sugar and bake in a moderately hot oven for approximately 50 minutes or until well risen, a rich brown in colour and springy to touch.

This cake is best served warm with a good dollop of Devonshire clotted cream.