It is a wet and windy day here in Orkney so I thought I would make a comforting cake to have this afternoon with coffee. I had never made this before so it was a bit of an experiment. I had a block of Orkney fudge and some apples which were quite bashed so perfect for cooking rather than eating fresh. I also like that as it close it Easter I use lots of spices in my cooking like cinnamon and mixed spice.
Wedding plans are still a slow burner at the moment, but I’m hoping that once gets home things will start picking up. I’m still in the midst of wedding cake ideas, two tiers or three, flowers or sugar paste decoration… I think all of these decisions will be much easier once I have a date so the season, colour scheme and flowers can be decided upon.
Spiced Apple and Fudge Cake
- 2 eating apples (peeled and core removed)
- 100g/5oz soft fudge (cut into small cubes)
- 1 tbsp mixed spice
- 1 tsp ground cinnamon
- 175g/6oz soft butter
- 75g/2.5oz soft dark brown sugar
- 75g/2.5g soft light brown sugar
- 2 free range eggs
- 250g/9oz plain flour
- 2 tsp baking powder
- Pre-heat the oven to 180C/350F/Gas mark 4. Line a 18cm loose bottomed cake tin with baking parchment.
- Sprinkle half of the fudge into the bottom of the tin. Slice one of the apples into 1cm rings and place on top of the fudge.
- Cut the remaining apple into cubes and mix with the cinnamon and mixed spice. place half of the apple cubes in the bottom of the tin.
- Cream the butter and sugars together until pale and fluffy. Mix in the eggs, flour and baking powder. Fold in the rest of the apples and fudge.
- Bake in the oven for an hour. After 30-40 minutes cover the cake with tin foil to stop the top from burning.
- Leave to cool on a wire rack then turn out upside down so the apple rings show on the top.
Enjoy! H x