About this recipe:Apple sauce is great for making moist, delicious cakes like this one! The flavour improves after a day or so. Store in an airtight container for best results.
215g self-raising flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
100g cooking margarine (or butter)
220g dark brown soft sugar
1/2 teaspoon vanilla extract
235ml Bramley apple sauce
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Lightly grease and flour a 23cm square cake tin.
Sir together flour, baking powder, salt, cinnamon and nutmeg.
In a large bowl, cream margarine and brown sugar, beating until light and fluffy. Beat in eggs and vanilla. Stir flour mixture into creamed mixture alternately with apple sauce; make 3 dry and 2 liquid additions, combining lightly after each. Spoon cake mixture into the cake tin.
Bake for 40 to 45 minutes, or until cake springs back when lightly touched.
Great recipe! Super flavourful and light and fluffy of texture. Good for using up a glut of apples, and very easy to make. It's rare, but I didn't have brown sugar, took two big tablespoons full of molasses and made the rest of the weight up with white sugar, still fabulous. A lot disappeared still hot out of the oven, not sure there will be any to store for a day! Would be great as dessert with custard, also. - 06 Mar 2014