Mum cut this recipe out of the Woman’s Day. It makes a quite versatile cake that you could serve as a dessert with ice cream and cream, but works just as well as a yummy afternoon tea or supper treat.
SPICED APPLE CAKE
Reply
Tag Archives: Apple
APPLE SPONGE
I’m not sure of the age of this recipe, but the milk measurement of 1 gill dates it back a fair way. Mum would serve this with cream and made it often for afternoon teas along with sandwiches and other small cakes and biscuits. I can remember coming home from school, after the guests had left, and being allowed to eat some of the leftovers from the spread she had put on – a great treat.
APPLE SPONGE
- 1 cup Self Raising flour
- 2 tablespoons butter
- 60g sugar
- 1 egg
- ½ cup milk
- Apples, stewed
Rub butter into flour, beat egg with sugar add milk until combined. Make a well in centre of dry ingredients, add milk mixture. Put the stewed apples in a greased 18cm cake tin and pour mixture over. Bake 30-45 mins in moderate oven 180°C.
APPLE CAKES
My Mother was the youngest in a family of seven and had three sisters. Family events meant that all the sisters cooked their specialities – Auntie Elise did a superb pavlova, Auntie Ella made savoury puffs filled with either asparagus or mushroom mornay, Auntie Mav made a very boozy trifle and Mum made her apple cakes. They all did other dishes as well, but these were always included.
APPLE CAKES
- 2½ cups Self Raising Flour
- 125g butter
- ½ cup sugar
- 1 egg
- Pinch of salt
- 1 tablespoon milk
- Stewed apple
- Lemon juice
Rub butter into flour, mix in sugar, beat egg slightly with milk and add, mix well, turn onto floured board, roll out fairly thin, cut into rounds with pastry cutter, place one piece in bottom of shallow patty tins, put in a little cold stewed apple, flavoured with a little lemon on top, brush edges with water and place another round on top. Bake till biscuit colour in mod oven 20-25 min. Ice with white icing.
Beb's Recipe Drawer 