Thursday, 23 July 2015

Apple Cake 5, 4, 3, 2, 1

This month’s History Bakers recipe has been taken from ‘What’s Cooking in Cherry Burton’ which was published in 1977 to raise money for Cherry Burton village church. Residents of the village and surrounding area were invited to submit favourite recipes for inclusion. The last section of the book is entitled  ‘Guides competition recipes’ and there is a note to say that the local guide company made and sampled the recipes given.

I chose to make the apple cake recipe which was submitted by Madam Annie Delafoulhouse of Cherry Burton. It is an unusual recipe but easy to follow.  It did not specify what sort of flour but I decided on self raising flour which seemed to work quite well. I also replaced the vanilla powder with vanilla extract.  I used a Granny Smith apple and covered the cake with just one apple.  Next time I’ll try putting 2 in to see if it enhances the apple flavour!

The book is in the Local Studies Collection at L.641.5(62)C and can be accessed through the search room.  

Apple Cake 5, 4, 3, 2, 1

5 Tablespoons Flour
4 Tablespoons Sugar
3 Tablespoons Milk
2 Tablespoons Oil
1 Egg + Salt
1 Teaspoon Baking Powder
2 large Apples

Cream Topping:
3oz Butter or Margarine
4oz Sugar
1 Egg
 Vanilla Powder


Mix together flour, sugar. baking powder and salt.  Then add milk, oil and 1 egg (use mixer). Pour mixture into greased  and lightly floured 8 inch cake tin then cover the top of the mixture with thin slices of apple and bake at reg 4 [gas mark 4 180 C] for 25 minutes.

Prepare the cream topping by melting the  butter or margarine, add sugar, egg and vanilla and pour the cream over the cake.  Return to the oven for a further 15 minutes.
It is very good and not too expensive and can be kept a few days.

Colleague's Comments:
Elspeth – I liked it, especially the moist apple topping. Would be nice with some fresh custard or pouring cream.
Verity – Lovely, light and sweet!
Laura – Delicious, lovely and moist. Yum!
Martin – Very moist and sweet.
Carol, Lovely, very moist and sweet.
Caoimhe – Very light and moist – delicate taste of apple.

Elaine Moll
Librarian



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