Somerset Apple Cake

Somerset Apple Cake

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Both Somerset and Dorset lay claim to this deliciously moist cake which is equally good served with cream and eaten warm as a pudding. It is best consumed within two days of being made.
Servings: 10 slices
Calories: 275


  • 4 oz butter
  • 6 oz dark soft brown sugar
  • 2 eggs beaten
  • 8 oz plain wholemeal flour
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 lb cooking apples peeled, cored and chopped
  • 3-4 tbsp fresh milk
  • 1 tbsp clear honey
  • 1 tbsp light demerara sugar


  • Grease and line a deep 18 cm (7 inch) round cake tin with greaseproof paper.
  • Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency.
  • Turn the mixture into the prepared tin and bake at
  • 170°C (325°F) mark 3 for 1 1/2 hours, until well risen and firm to the touch. Turn out on to a wire rack to cool.
  • When the cake is cold, brush with the honey and sprinkle with the demerara sugar to decorate.
Calories: 275 kcal
Carbohydrates: 43 g
Protein: 5 g
Fat: 11g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 58 mg
Sodium: 186 mg
Potassium: 178 mg
Fiber: 4 g
Sugar: 25 g
Vitamin A: 366 IU
Vitamin C: 2 mg
Calcium: 88 mg
Iron: 1 mg
Dishes Cakes
Cuisine British
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