Devon Apple Cake

One of our oldest "family" recipes that we were given by Sandra Davison, many years ago in Plymouth.

Ingredients

110 g butter
110 g sugar · for the dough
225 g self raising flour
1 egg · beaten
450 g baking apple · peeled, cored and thinly sliced
50 g raisins or sultanas
2 tbsp sugar · for the fruit
1 tsp ground cinnamon
1 tsp ground ginger

Method

  1. Pre-heat oven to 180°C.
  2. Melt the butter and allow to cool a little. Add the sugar for the dough and the beaten egg and mix well. Stir in the flour to make a soft dough.
  3. Put half the dough in the bottom of a lined deep cake tin.
  4. Mix the sugar for the fruit, cinnamon, ginger & apples together and spread over the dough.
  5. Top with the remaining mixture
  6. Bake for 40-45 mins at 180°C
  • Serve hot with clotted cream, or cold and sliced.
  • Goes nice and crispy on the outside.
  • Don’t slice the apple too thickly as it needs to cook inside the cake.

Carrot Cake

Ingredients

175 g light muscovado or soft brown sugar
175 ml sunflower oil
3 large eggs, lightly beaten
140 g grated carrots (about 3 medium)
100 g raisins
1 large orange grated zest of
175 g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg (freshly grated will give you the best flavour)
Frosting  
125 g unsalted butter at room temperature
50 g icing sugar
250 g cream cheese

Method

  1. Preheat the oven to 180℃ (fan 160℃).
  2. Oil and line the base and sides of an 18 cm square cake tin with baking parchment.
  3. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs.  Lightly mix with a wooden spoon.
  4. Stir in the grated carrots, raisins and orange rind.
  5. Mix the flour, bicarbonate of soda and spices, then sift into the bowl.  Lightly mix all the ingredients until evenly amalgamated.  The mixture will be fairly soft and almost runny.
  6. Pour the mixture into the tin and bake for 40 to 45 minutes, until it feels firm and springy.
  7. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
    (You can freeze the cake at this point.)
  8. Cream cheese frosting:  For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Spread a thick layer on top of the cake.

Notes

  • Ingredient amounts don’t need to be exact.
  • May need to bake longer and at a lower temp in a loaf tin.  Two small loaf tins cook for same amount as a large square tin.
  • Tested successfully with gluten free flour

Coronation Chicken

A good use for left-over chicken.

Ingredients

left-over roasted chicken
3 tbsp mayonnaise
½ tsp curry powder
½ tsp cinnamon
handful sultanas
1 tbsp mango chutney
black pepper

Method

  1. Shred the chicken meat into bite sized chunks.
  2. Mix all the ingredients together.

Serve in sandwiches or on baked potatoes, etc.

Can be frozen but, if freezing, wait until thoroughly cooled and freeze in smallish portions.  Don’t keep longer than six weeks in the freezer.