Author Jean Morrison
Apple and Nut Cake
This cake works well cooked in a ring tin or a standard slice tin. Don't bother peeling the apples - save yourself a job and eat more fibre. My family are definitely not eaters of standard fruit cake but we do like this recipe.
Cooking time: 40 minutes
Quantity: 1 cake
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2 good-sized apples cored and diced
1 cup sugar
1/2 cup sultanas
1/2 cup chopped walnuts
125 gm butter or margarine
1 egg, beaten well
1 and 1/2 cups plain flour
1 teaspoon bi-carbonate of soda
1 teaspoon cinnamon
1/2 teaspoon mixed spice
Heat oven to 180 degrees Celsius.
Place apple, sugar, sultanas and walnuts in the mixing bowl.
Melt butter and add to the apple mixture along with the egg. Mix well.
Add flour, bi-carb and spices. Mix well.
Cook in greased ring tin at 180 degrees Celsius for about 35 - 40 minutes or until surface of the cake springs back under light pressure.
I have sometimes had trouble with this cake tending to stick to the bottom of the baking tin. If you want to be careful then you could line the base of the tin as well as greasing it.
A medium apple has about 80 calories. 25% of an apple's volume is air - that is why they float. Apples cleanse and purify the blood and the liver. They are a good source of vitamin C and fibre. Remember your Gran's old saying "An apple a day keeps the doctor away". Well it's pretty good advice. Remember to eat the skin if you want to maximize the fibre. Eating an apple decreases the chances of tooth cavities by cleaning the teeth and massaging the gums
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