APPLE TEA CAKE

I love ‘all in one’ recipes! They are such a doddle and this yummy cake is no exception. I found it many years ago in an old church leaflet, from Sithney near Helston, where so many of my forebears lived and worked in the Tin mines. 

The day before you make the cake:

Overnight, soak 8 oz mixed dried fruit in ¼ pint of apple juice.

In the morning add the remaining ingredients and mix well.

2 oz demerera sugar [turbinado]

2 oz chopped walnuts [I used pecans and prefer them to walnuts]

2 oz glacé cherries, chopped

1 small eating apple, cored, peeled and chopped

1 large egg

2 tablespoons milk

8 oz Self Raising Flour

Pop the mixture into a buttered 1lb loaf tin and bake in your pre heated fan oven 150C

for about an hour, maybe 5 mins more... until firm and golden.

How easy is that? Moist and fruity. This is a tea bread cake that is great sliced with butter spread over it too. But not really necessary as it keeps moist for several days.

You may have noticed that this cake is fat free and has a low sugar content, can’t be that bad.

Note: I lined the tin with a strip of baking parchment for ease of lifting out of the tin.