Apple and Sultana Cake


Most of that huge bag of Bramley apples that cost me all of £2 at the weekend were still sitting there, despite having made a family-sized Apple and Plum Crumble  which we more-or-less demolished between us.. Time to think up something else to do with them – I was too lazy to start making pastry again, but a trawl through the BBC Good food page gave me an idea for an apple cake..


  • A 20cm spring-release cake tin, lined with grease-proof paper
  • weighing scales
  • A large bowl, for mixing
  • a wooden spoon
  • a small jug
  • A food processor (optional)


  • 225g self-raising flour
  • 2 teaspoons of ground cinnamon
  • 125g unsalted butter, cut into small cubes.


  • 125g light brown sugar (I used light Muscavado)
  • 1 large egg
  • 6-8 tablespoons of milk – this came to 125mls today when I measured it, and I used it all.
  • 225g cooking apples, peeled and cut into cubes


  • 100g sultanas
  • 2 generous tablespoonful of Demerara sugar (for sprinkling)


  • Grease and line your tin, put it on a baking tray and leave to one side.
  • Heat the oven to 160 fan.
  • Put the flour, cinnamon and butter into the food processor and whiz until it looks like breadcrumbs (or of course, you can do this by hand – just rub the butter into the flour, then add the cinnamon)

Pastry (2)

  • Transfer the flour/butter mix to the large bowl.
  • Add the soft brown sugar and mix through.
  • Make a well and crack the egg in. Mix it in well, bearing in mind that it will be fairly hard work.
  • Add the milk and keep stirring in until you’ve got a smooth-ish, thick batter.
  • Add the chopped apples and sultanas, and fold in – for some reason it becomes easier at this stage.


  • Transfer to the prepared tin, and level out.
  • Sprinkle over the Demerara

Sprinkled with the Demerara sugar, ready for the oven :)

  • Put it into the oven and give it 35-40 minutes until a cake tester comes out clean (it took an extra 10 minutes for me today)


  • Leave it to cool in the tin for 15 minutes, then remove from the tin and allow to cool further on a cooling rack.


  • This is a delicious cake – but be warned – it’s quite delicate on the day you make it – although it toughens up after a night’s rest 😉 Don’t be tempted to take it out of its tin before the 15 minutes are up.(I gave it half an hour) I also left it on the ‘plate’ part of the spring-release cake tin while it was cooling.
  • I’m not normally a great fan of Demerara sugar sprinkled on, but it gives this cake a really nice crust. The flavour is fabulous too..
  • Best served warm, or at room temperature, with either custard (Mr Saturday Night’s favourite) or some cream, crème fraiche, or even creamy yoghurt.
  • Once, I ran out of Sultanas, so I used raisins – just as good really :)

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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