This was the first recipe my husband gave me. I made amendments to include the brandy and cinnamon, as apples and brandy go so well together. I made this cake in 2008, and ever since, it has been a firm favourite in our household.
Ingredients
½ lb (227g) self-raising flour
4 oz (113g) white sugar
4 oz (113g) butter, cubed
4 Granny Smith apples
1 egg, beaten
Milk
Brandy
1 teaspoon vanilla essence
1 tablespoon cinnamon
4 oz (113g) white sugar
4 oz (113g) butter, cubed
4 Granny Smith apples
1 egg, beaten
Milk
Brandy
1 teaspoon vanilla essence
1 tablespoon cinnamon
Method
Preheat oven to 170°C.
Peel and cut apples into 2cm cubes.
Sift the flour and cinnamon into a large bowl. Add in butter, sugar and vanilla essence. Add in egg and some milk to bind. Add in some brandy and more milk until a stiff batter is formed.
Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely. Serve with hot custard.
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