RECENTLY we went to a barbecue with some old friends. We go every year and usually take something for dessert and/or a salad to share. Because we have lots of apples at the moment I thought I would make an apple cake of some sort. Then I found this among my recipes. I haven’t made it for ages and it was a great success and used up a couple of apples too!
2 medium red apples
125 grams dates (fresh or dried)
60 grams dried apricots
1 teaspoon bicarb of soda
¾ cup boiling water
125 grams butter
1 cup of sugar
1 teaspoon of vanilla extract
1 ½ cups of plain flour
Pinch of salt
½ cup of brown sugar
60 grams butter
½ cup of milk
¾ cup of shredded coconut
- Grease base and sides of a 23cm square cake tin and line the base.
- Peel and core the apples and cut into small pieces. Place in a bowl.
- Chop and stone the dates and apricots and add to the bowl.
- Pour the boiling water on top and add bicarb of soda, stir and leave until lukewarm.
- In a bowl, cream the butter and sugar.
- Add egg and vanilla and beat well.
- Stir in the flour and salt.
- Stir in the apple mixture.
- Spoon into prepared tin.
- Cook at 180 degrees for 1 hour.
Prepare the topping about 5 minutes before the end of cooking.
- Put all ingredients into a pan and warm gently until melted, stir well.
- Dot the topping over the hot cake.
- Return to the oven and cook til golden; about 20 minutes.
- Let cake cool for 10 minutes, then turn gently onto plate with greaseproof paper on so it doesn’t stick.
- Cool and keep for up to a week.