Chunky Apple, Raisin, Walnut & Cider Cake
Recipe type: Dessert
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8 - 10
This chunky apple cake is full of spiced flavours and surprising textures. Please be aware that the sultanas/raisins need soaking in some of the cider for at least 2 hours or overnight, so think ahead when you are making this delicious cake. It would be lovely with a big dollop of cream, creme fraiche or vanilla ice-cream. I know this is going to be one of my favourites.
  • 50g each sultanas and raisins
  • 6 tbsp medium-sweet cider
  • 215g plain flour
  • 15g cornflour
  • 1½ tsp baking powder
  • Half tsp salt
  • Half tsp ground cinnamon
  • Quarter tsp ground cloves
  • Quarter tsp ground ginger
  • Quarter tsp freshly grated nuteg
  • 300g golden caster sugar, plus extra for sprinkling
  • 175g butter, softened
  • 2 medium free-range eggs
  • 750g eating apples (about 6), peeled, cored and cut into 1 cm pieces
  • 100g lightly toasted walnuts, broken into small pieces.
  1. Put the sultanas and raisins into a small bowl, cover with 3 tbsp of the cider and set aside for at least 2 hours or overnight.
  2. Heat the oven to 180C/160C fan/Gas4
  3. Grease ad line a 23cm round, loose-bottomed cake tin. Tie a thick band of folded newspaper around the outside of the tin, so it projects about 8cm above the edge of the tin, and secure it in place with string (this will prevent any over-browning).
  4. Sift the flour, cornflour, baking powder, salt and ground/grated spices into the bowl of a stand mixer or a large mixing bowl. Add the sugar and butter and beat on a medium speed for 1 minutes, stopping and scraping the mixture down the sides of the bowl, if necessary, until well mixed.
  5. Add the eggs and mix on low speed for a few seconds, then increase the speed and beat for 1 minute until light and fluffy. Beat in the remaining 3 tbsp of cider.
  6. Fold in the prepared apples, sultanas/raisins and walnuts. The mixture will look too thick and too apply, but don't worry. Spoon the mixture into the prepared tin and gently level the surface.
  7. Bake for 1 hour 25 minutes, covering loosely with foil or double sheet of baking paper once it's richly browned on top, until it is firm to the touch and a skewer pushed into the centre comes away clean.
  8. Leave to cool in the tin on a wire rack. Remove from the tin to a plate, sprinkle with caster sugar and serve.
  9. The cake can be made up to 2 days in advance. Keep in a sealed container in a cool room. Or freeze for up to 1 month.
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