Chocolate apple cake
Moist, full flavoured chocolate cake. Egg free, and you can use any edible oil instead of the butter or marge. Can use carob instead of cocoa. Spices are optional, but it\'s nicer with them
8oz (225g) caster sugar
4oz (100g) butter or soft margarine or oil (pref sunflower or olive)
10 fl oz (300ml) apple puree, apple butter OR
1lb (450g) apples, peeled, cored, sliced, and cooked with a little sugar.
2 level tsp bicarbonate of soda (\"baking soda\")
half ounce (15g) cocoa powder or carob
8 oz (225g) plain flour
2 level tsp baking powder
half lvel tsp ground (or grated) nutmeg
half level tsp ground cinnamon
4 oz (100g) sultanas (or other dried fruit)
Line a 7\" (17.5cm) cake tin and preheat oven to 170 C, 325F. gas mark 3
The cake must go in as soon as it\'s mixed & in the tin, or it won\'t rise properly.
1. Cream the fat and sugat until light and fluffy.
2 Warm the apple puree slightly, add the bicarbonate of soda, and stir until dissolved. Add to the creamed mixture.
3 Sift together the remaining ingredients, except for the sultanas, and fold into the mixture. Then stir in the sultanas.
4 Put the cake mixture into your lined tinand bake for about 1 and a half hours, until a skewer comes out clean. Cool.
Freezing note: remove from tin, cool completely; wrap, seal, label and freeze. Keep for up to 3 months. To use: unwrap, thaw for 4-6 hours at room temperature.
See other recipes submitted by Ann Onymous