Apple Cake Recipe

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


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


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.