Apple and Sultana Cake
Oven Time : 1 hour
What you need:
- 350g/12oz Odlums Self Raising Flour
- 150ml/¼pt Sunflower Oil
- 175g/6oz Shamrock Golden Caster Sugar
- 3 Eggs, beaten
- 1 teaspoon Goodall's Cinnamon
- 75g/3oz Shamrock Sultanas
- 3 Eating Apples (e.g. Granny Smith), peeled, cored and diced into small pieces
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 21cm/8" deep cake tin.
- Pour the sunflower oil into a bowl and add the sugar. Beat until well blended.
- Gradually, beat in the eggs until mixture has increased in volume. Next, add the sieved flour and cinnamon and gently stir into the liquid mixture.
- Finally add the sultanas and diced apples and mix very thoroughly. The mixture will be very stiff at this stage.
- Transfer to the prepared tin and bake for about 1 hour until golden brown and a knife inserted into the cake comes out clean!
- Leave cake in tin for about 10 minutes then turn onto a wire tray to cool completely.
Note
- Delicious served warm with a dollop of cream or a lovely moist cake to serve cold in slices.
Bake with the Best
What you need:
- 350g/12oz Odlums Self Raising Flour
- 150ml/¼pt Sunflower Oil
- 175g/6oz Shamrock Golden Caster Sugar
- 3 Eggs, beaten
- 1 teaspoon Goodall's Cinnamon
- 75g/3oz Shamrock Sultanas
- 3 Eating Apples (e.g. Granny Smith), peeled, cored and diced into small pieces
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 21cm/8" deep cake tin.
- Pour the sunflower oil into a bowl and add the sugar. Beat until well blended.
- Gradually, beat in the eggs until mixture has increased in volume. Next, add the sieved flour and cinnamon and gently stir into the liquid mixture.
- Finally add the sultanas and diced apples and mix very thoroughly. The mixture will be very stiff at this stage.
- Transfer to the prepared tin and bake for about 1 hour until golden brown and a knife inserted into the cake comes out clean!
- Leave cake in tin for about 10 minutes then turn onto a wire tray to cool completely.
Note
- Delicious served warm with a dollop of cream or a lovely moist cake to serve cold in slices.
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