Thursday January 28 2021



Village Food & Drink

Warm up with autumnal cake

Posted on September 30 2018 at 12:26:30 0 comments


In our occasional recipe series, keen baker Jen Morris, of Rowney Green, creates a seasonal spiced bake.

This cake tastes of autumn; the apples and sultanas, nuts and spice combine for a richly flavoured but still light cake, which begs for a cup of tea with it. Woolly socks and a blazing fire are optional, but highly recommended!

If mixed spice is not to your taste – and it is a bit “Christmassy” for some – you could use ground cinnamon or ground ginger in its place; both have the same warming effect.


150g softened butter
150g light brown muscovado sugar, plus extra for sprinkling
150g self-raising flour
1 tsp mixed spice
3 eggs, beaten
2 tbsp milk
2 eating apples
100g pecans, broken into pieces
75g sultanas


1) Heat oven to 180C/ 160C fan/ Gas 4. Lightly grease and line an 18cm loose-bottomed or springform cake tin.

2) Place the butter, sugar, flour, spice, eggs and milk into a mixing bowl, and beat with a hand-held electric mixer for 2–3 mins, until light and fluffy.

3) Peel, core and quarter the apples, then slice them thinly. Reserve a handful of the apple pieces and fold the rest, with the pecans and sultanas, into the cake mix.

4) Pour the mix into the tin, smoothing the surface, then scatter the reserved apple over the cake and top, followed by a generous sprinkling of muscovado sugar.

5) Bake in the pre-heated oven for 1 hour – 1 hour 10 mins, until cooked through.

6) Leave to cool slightly in the tin for 10 mins, before removing to a rack. Serve warm.

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