Chunky apple, raisin, walnut and cider cake

Debbie Major's chunky apple cake recipe is full of spiced flavours and surprising textures, perfect for an autumn afternoon.

Chunky apple, raisin, walnut and cider cake

Ingredients
  1. 50g each sultanas and raisins
  2. 6 tbsp medium-sweet cider
  3. 215g plain flour
  4. 15g cornflour
  5. 1½ tsp baking powder
  6. ½ tsp salt
  7. ½ tsp ground cinnamon
  8. ¼ tsp ground cloves
  9. ¼ tsp ground ginger
  10. ¼ tsp freshly grated nutmeg
  11. 300g golden caster sugar, plus extra for sprinkling
  12. 175g butter, softened
  13. 2 medium free-range eggs
  14. 750g eating apples (about 6), peeled, cored and cut into 1cm pieces
  15. 100g lightly toasted walnuts, broken into small pieces
Method
  • Put the sultanas and raisins into a small bowl, cover with 3 tbsp of the cider and set aside for at least 2 hours or overnight.
  • Heat the oven to 180°C/160°C fan/ gas 4. Grease and line a 23cm round, loose-bottomed cake tin. Tie a thick band of folded newspaper around the outside of the tin, so it projects about 8cm above the edge of the tin, and secure it in place with string (this will stop any over-browning).
  • Sift the flour, cornflour, baking powder, salt and ground/grated spices into the bowl of a stand mixer or a large mixing bowl. Add the sugar and butter and beat on a medium speed for 1 minute, stopping and scraping the mixture down the sides of the bowl, if necessary, until well mixed.