Spicy apple fruit cake recipe

Spicy Apple Fruit Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This spicy apple fruit cake recipe is a delightful twist on a classic dessert. Bursting with flavors of cinnamon, nutmeg, and cloves, this cake is perfect for those who enjoy a little kick in their sweet treats. The combination of tart apples and warm spices creates a harmonious blend that will leave your taste buds craving for more. With its moist texture and rich flavor, this cake is sure to become a favorite among family and friends.

Keywords: spicy, apple, fruit cake, cinnamon, nutmeg

spicy apple fruit cake recipe details

Spicy apple fruit cake recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

2 large	dessert apples (use 3 or 4 smaller), peeled cored and sliced
½ large	lemon, juice and zest, keep separate
225 g	self-raising flour
80 g	butter, unsalted, softened
2 medium	eggs, beaten
1 ¼ tsp	mixed spice
1 tsp	baking powder
175 g	sugar
1 pinch(es)	salt
100 ml	milk, you may need up to 150ml
150 g	mixed dried fruit:, raisins, sultanas, and currants; dried cranberries if liked
	icing sugar, for dusting

Instructions

I normally would use Golden Delicious, Granny Smiths, Gala or Braeburn apples. You could use a large cooking apple or two small ones (up to 400g) but you would then need to use an extra 60-70g of sugar.

Preheat oven to Gas Mark 4, 180°C, 350°F.

Grease and line a 8 or 9 inch, 20-23cm loose-bottomed cake tin.

Add the juice of the lemon to a large bowl and toss the apple slices as you go in the juice to prevent browning. Set aside. Mix the zest with the dried fruits in another bowl.

Mix together in a large bowl the flour, spice, baking powder, sugar and salt. Using an electric beater, beat in the butter and eggs and beat in just enough milk to create a batter that just drops from a spoon.

Using a large mixing spoon, mix in the dried fruits and then the apple slices. You can also add any juices from the apples, if any, and mix in to batter.

Spoon batter into the prepared tin and bake for at least 75 minutes (1¼ hours) – I find that I always need to bake this for about 105 minutes (1¾ hours) – or until fully baked and a skewer comes out clean. If the cake looks as if it may be darkening too early whilst still wet inside, cover with foil or thick brown paper for the remaining cooking time.

Turn off the oven and leave the cake in situ for 15-20 minutes with the oven door slightly ajar.

Remove from oven. Use a can of something, an upturned mug etc to support the base of the pan and gently lower the outer shell of the pan. Lift the cake onto a wire rack to cool. Remove lining paper prior to serving. Dust the top of the cake with a light dusting of icing sugar.

Cut into wedges to serve whilst still warm, with cream or freshly made custard. Store remainder of cake on the top shelf of your refrigerator as it will remain quite moist. Warm gently to serve.

Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a