Farmhouse apple and sultana cake

    2 hours 45 min

    This is a traditional, flavourful country cake. It has a sweet, crispy top, a lovely moist texture and a spicy apple flavour. You can keep the cake for 2 days in an airtight container and a cool place (or you could if you had some left...)


    Lancashire, England, UK
    661 people made this

    Makes: 1 cake

    • 175 gram softened butter (plus extra for greasing the tin)
    • 175 gram soft light brown sugar
    • 3 eggs
    • 225 gram self-raising flour, sifted   (weigh the flour first, then sift)
    • 1 tsp baking powder (sifted together with the flour)
    • 2 tsp mixed spice
    • 350 gram cooking apples (peeled, cored and cut into chunks) (the chunks do not have to be the exact same size, so no need to worry)
    • 175 gram sultanas
    • 75 ml milk (you might need a bit more, or less, depending on the flour [see below])
    • 2 tbsp demerara or granulated sugar

    Prep:15min  ›  Cook:1hr30min  ›  Extra time:1hr cooling  ›  Ready in:2hr45min 

    1. Preheat the oven to 160 degrees Celsius and grease and line a 20cm baking tin (round or square) with baking parchment
    2. Put the butter and sugar in a large bowl and beat together until light and fluffy (easiest with a electric mixer but if you want a workout at the same time then you can do it by hand with a wooden spoon.
    3. Beat in the eggs, one at a time
    4. Sift in the flour, baking powder and mixed spice and beat until thoroughly mixed
    5. Fold in the apples, sultanas and sufficient milk to make a soft dropping consistency [the mixture should be dropping off the spoon without shaking it; depending on the quality and age of the flour and the size of the eggs you might need more or less of the milk so add the milk bit by bit until the mixture is just right]
    6. Spoon the batter into the prepared tin and (with the back of a wet spoon) smooth the top of the cake level
    7. Sprinkle the demerara or granulated sugar over the top and place in the middle of the preheated oven
    8. Bake the cake for about 1.5 hours or until the cake is well rise, golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then turn it out onto a wire rack and leave to cool completely

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    Reviews in English (19)


     -  09 Apr 2013


    just made this cake. I had some sultana'a soaking in Rum so made up the amount with them and used the syrup mixed in with the milk. cake was lovely and spicy. I just used mixed spice, moist but not heavy which I thought might happen because of the syrup. Will make this again. We have had it warm with custard and fingers crossed there will be some left to have with a nice cup of tea tomorrow.  -  25 Sep 2015


    I made this cake it was great. I soaked the sultanas over night in a little tea, they were so moist and sweet I will try with less sugar next time. I used soft dark sugar as it was all I had in my cupboard but it was still lovely. I have a fan over and found it cooked in 1hr and 10mins so recommend checking after an hour as I think after 1.5hrs it would have burnt  -  15 Dec 2013