A lovely combination of two favourite cakes. This apple gingerbread cake is perfectly spiced and very moist. You can use regular milk if you don't have buttermilk to hand, or use 150ml regular milk with a tablespoon of vinegar or lemon juice, and allow it to sit for 5 minutes before using.
This recipe makes a gorgeous cake. I bake it on a Wednesday to cut on a Saturday and it keeps moist for up to ten days. You can also eat it hot with custard. One thing - I increase the amount of spice. - 10 Dec 2012
This is delicious. I made it as our Christmas cake and everyone wanted the recipe! I needed to cook it a further 10 minutes though, even though I have a fan oven. It sank a bit after I opened the oven after 35 minutes but it didn't affect the taste. PS. I've made it twice more and it turned out perfectly. I think I added too much apple the first time as I used a bag of frozen apples and wasn't sure how many were in it! Every time I make it someone wants the recipe too, and everyone says it's the nicest and moistest ginger cake they've ever tasted. - 29 Dec 2011
I came here while searching for different ways to use up a glut of apples- Google led me to this brilliant recipe. It is so quick and easy without a mile-long list of ingredients, we were eating it within an hour of the search! It is scrumptious and I'll be making it again and again! We had squares of it warm from the oven with cream, it would be delicious with custard or just on its own. As it is so moist it will need to be eaten within a day or two but that won't be a problem. I also think you could easily get 16 pieces from it. As suggested I substituted ordinary milk with a squeeze of lemon juice (and included a little leftover yogurt in the 160 mls). I also used half wholemeal flour for a bit of added texture. - 16 Nov 2011