I added some sultanas just to add an extra dimension of flavour and the cake was wonderful.


  • 2 large cooking Apples such as Bramleys

  • 50 g dark brown sugar

  • 175 g Butter

  • 175 g light brown sugar

  • 175 g Self Raising Flour

  • 4 Eggs

  • 1/2 Cup Sultanas


  • 110 g Butter

  • 110 g light brown sugar

  • 1 tablespoon Lemon Juice


  • 1.

    Preheat the oven to 180C/350F/gas 4.

  • 2.

    Butter the sides of the tin and line the base with a disc of greaseproof paper.

  • 3.

    Peel and cut the apples into eights and arrange in a single layer in the tin (this will be to the top of the cake when its cooked.)

  • 4.

    Sprinkle over the 50g (2oz) dark brown sugar.

  • 5.

    Put all the remaining ingredients into a food processor and whiz to combine.

  • 6.

    Fold in sultanas.

  • 7.

    Pour it over the apples and sugar.

  • 8.

    Cook in the preheated oven for 40-45 minutes or until the cake is spongey in the centre.

  • 9.

    Wait for it to cool for 2 minutes before turning out.


  • 1.

    Combine and melt the butter, sugar and lemon juice.

  • 2.

    Stir and pour over the cake when its cool.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 288kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 2g
  • Carbohydrate 35g
  • Sugar 25g
  • Sodium 24mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Sultanas could be soaked in muscat or brandy for about half an hour, before adding to the cake batter.

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