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   BAKING
Somerset Apple Cake
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 2 days of being made. Makes about 12 slices.

INGREDIENTS: Butter - 110 g (4 oz), Dark soft brown sugar - 175 g (6 oz), Eggs - 2 beaten, Plain flour - 225 g (8 oz), Ground mixed spice - 1 tsp, Ground cinnamon - 1 tsp, Baking powder - 2 tsp, Cooking apples - 450 g (1 lb) peeled, cored and chopped, Milk - 3-4 tbsp, Clear honey - 1 tbsp, Light demerara sugar - 1 tbsp.

COOKING: 1. Pre-heat oven to 170C / 325F / Gas 3.
2. Grease and line a deep 18 cm (7 inch) round cake tin with greaseproof paper.
3. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually add the eggs, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to give a soft dropping consistency.
4. Turn into the prepared tin and bake for 1 hour until well risen and firm to the touch. Turn onto a wire rack to cool completely.