This is the recipe for an apple and cinnamon loaf cake that I made on Saturday. It came out, I have to say, rather well, and definitely didn't last long in the lab! It's adapted from the banana loaf in Nigella Lawson's "How to be a Domestic Goddess," which is probably one of the best baking books around. I like her style of writing and the pictures are good too!
Make sure you have the right size baking tin...
Ingredients:
100 g sultanas
25 ml rum
50 ml mulled wine (the kind you buy in a bottle ready to heat up)
175 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125 g butter, melted
150 g sugar
2 eggs
3-4 apples (you want 300 g once peeled and cored
1 tsp vanilla extract
1 tsp cinnamon
Method
Put sultanas, rum and wine into a small saucepan. Heat until almost boiling, cover and remove from the heat. Leave for one hour for the sultanas to adsorb the liquid.
Chop peeled and cored apple into largish chunks. Place in a saucepan with some water and boil until soft, adding more water if necessary. Once soft, continue to boil until any remaining liquid has evaporated. Using a potato masher (or a fork), mash the apple - you want it somewhat lumpy, not entirely smooth.
Mix flour, baking powder, bicarb, cinnamon and salt in a bowl. In a separate (larger) bowl, mix melted butter (you can melt it in the steam from boiling the apples) and sugarand beat until blended. Add the eggs, one at a time, and then the apple, beating after each addition. Then add the sultanas (and any remaining liquid) and the vanilla extract and beat. Add the flour mix, a third at a time, mixing well after each addition.
Line (or oil and flour) a 23x13x7 cm loaf tin and add the mixture. Place in a preheated oven, 170 oC/gas mark 3 for 1 - 11/4 hours. Once cooked, an inserted skewer should come out clean.
Leave to cool completely before removing from the tin.
Make sure you have the right size baking tin...
Ingredients:
100 g sultanas
25 ml rum
50 ml mulled wine (the kind you buy in a bottle ready to heat up)
175 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125 g butter, melted
150 g sugar
2 eggs
3-4 apples (you want 300 g once peeled and cored
1 tsp vanilla extract
1 tsp cinnamon
Method
Put sultanas, rum and wine into a small saucepan. Heat until almost boiling, cover and remove from the heat. Leave for one hour for the sultanas to adsorb the liquid.
Chop peeled and cored apple into largish chunks. Place in a saucepan with some water and boil until soft, adding more water if necessary. Once soft, continue to boil until any remaining liquid has evaporated. Using a potato masher (or a fork), mash the apple - you want it somewhat lumpy, not entirely smooth.
Mix flour, baking powder, bicarb, cinnamon and salt in a bowl. In a separate (larger) bowl, mix melted butter (you can melt it in the steam from boiling the apples) and sugarand beat until blended. Add the eggs, one at a time, and then the apple, beating after each addition. Then add the sultanas (and any remaining liquid) and the vanilla extract and beat. Add the flour mix, a third at a time, mixing well after each addition.
Line (or oil and flour) a 23x13x7 cm loaf tin and add the mixture. Place in a preheated oven, 170 oC/gas mark 3 for 1 - 11/4 hours. Once cooked, an inserted skewer should come out clean.
Leave to cool completely before removing from the tin.
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