Bramley Apple Loaf, the easiest cake ever
Or, at least, the easiest cake I have ever made without recourse to a packet mix. It’s moist, doughy (a true loaf) and borne out of my desire to make something very simple, which carries the true taste of those tangy British apples.
It’s great if you’re in a hurry, or are sometimes lax with measurements. Just keep the proportions the same.
- Half cup of raisins or sultanas
- Good shot of rum or other liqueur
- 1 Bramley Apple
- 1 cup of brown caster sugar
- 2 cups of plain flour
- 1 teaspoon of cinammon
- 2 teaspoons of baking powder
- 1 cup strong tea
- 1 egg
Making the Bramley Apple Loaf is simple, and takes less than 10 minutes. (However, allow 1 hour, 20-30 minutes, cooking time.
- First line a loaf tin with grease-proof paper (I find it useful to lightly oil the bottom and sides of the paper too).
- Preset the oven to 180 C (Gas Mark 4).
- Soak the raisins or sultanas in the rum or liqueur.
- Make the tea, leave to steep for 5 minutes and remove the teabag.
- Whilst the tea is steeping, peel, core and chop the apple.
- Dissolve the sugar in the hot tea. Add the chopped apple and fruit. Mix well.
Whisk the egg.
- Cool the mix, then fold in the whisked egg.
- Gradually add into the mix, the flour, baking powder and cinammon through a sieve.
- Stir well, then pour into the loaf tin.
- Cook for 1 hour 20 minutes, or longer if required.
This loaf is a great tea-time treat, with or without cream or custard. Enjoy.
Joining with Honest Mum’s Tasty Tuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.