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APPLE RAISIN CAKE




Source of Recipe


Australian Country Collections






Recipe Introduction


This cake is another great standby. It keeps well for a couple of days and can be served cold or tently reheated if you want to serve it warm with a dollop of thick cream or a scoop of ice-cream. If warming, wrap the cake in a foil and reheat it in a slow oven or microwave individual slices briefly to reheat them.





List of Ingredients



• 300g (2 cups) Self-raising flour
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon baking powder
  
• 100g (1/2 cup) raw sugar
  
• 185g (1 1/2 cups) raisins
  
• 125 ml (1/2 cup) apple juice
  
• 2 green apples grated with skins on
  
• 50g flaked almonds
  






Instructions



1. Preheat the oven to 180 deg C.
   
2. Grease and line a 22 cm round deep cake pan with baking paper.
   
3. Combine flour, cinnamon and baking powder in a large mixing bowl then stir in the sugar and raisins.
   
4. Stir in the oil, eggs, juice and grated apple and mix until well combined.
   
5. Spoon the batter into the prepared cake pan and sprinkle the top of the cake with the flaked almond.
   
6. Bake in the preheated oven for 1 to 1 1/4 hours or until a skewer tests clean. Remove the cake from the oven, leave to cool in the pan for about 5 minutes, then turn out and cool, the right way up, on a wire rack. Alternatively, cook the cake in a springform pan, which eliminates the risk of dislodging some of the almonds as you turn the cake out.