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Spiced apple cake with maple syrup glaze


Serves: 12-14
timePrep time: 50 mins
timeTotal time:
Spiced apple cake with maple syrup glaze
Recipe photograph by Kris Kirkham

Spiced apple cake with maple syrup glaze

If you don’t have a bundt tin, follow our tip at the bottom of the recipe to make this spiced apple cake in a regular tin

Serves: 12-14
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
717Kcal
Fat
33gr
Saturates
15gr
Carbs
94gr
Sugars
71gr
Fibre
4gr
Protein
7gr
Salt
1.1gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 1kg Bramley cooking apples
  • zest of 1 lemon plus 2 tsp juice
  • 250g soft butter, plus extra to grease
  • 75g raisins
  • 75g currants
  • 3 tbsp dark rum
  • 150g pecans (or walnuts), coarsely chopped
  • 350g plain flour, plus extra to dust
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 1 tsp ground cloves
  • ½ tsp fine sea salt
  • 200g caster sugar
  • 150g light brown soft sugar
  • 1 tsp vanilla extract
  • 2 large eggs
For the maple syrup glaze
  • 225g light brown soft sugar
  • 3 tbsp maple syrup
  • 4 tbsp double cream
  • 40g butter
  • 75g icing sugar
  • 1 tsp vanilla extract

Step by step

Get ahead
Keeps for up to 5 days in an airtight container.
  1. Peel, core and slice the apples and put them in a pan with the lemon zest, lemon juice and 25g of the butter. Cover and cook over a medium heat until the apples have collapsed into a sauce. Put the dried fruits and rum into a small pan; cover and bring to a simmer, then remove from the heat and allow to cool.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly toast the nuts on a baking tray for 7-8 minutes; cool. Grease a 23-24cm round/2.5 litre bundt tin (or see tip below the last recipe) with butter, dust with a little flour; tap out the excess. Sift the 350g flour into a bowl with the baking powder, bicarb, spices and salt.
  3. Cream 225g butter, both sugars and the vanilla together with an electric mixer for 5 minutes until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour mixture with the second egg. Fold the rest of the flour in, along with the apple sauce, rum-soaked fruits and 100g of the toasted nuts.
  4. Spoon into the prepared tin and bake for 50-60 minutes until a skewer comes out clean. Cool in the tin for 30 minutes then turn out onto a wire rack placed over a baking tray; leave to cool completely.
  5. For the glaze, put the brown sugar, maple syrup, cream and butter into a medium pan and bring slowly to a rolling boil, stirring. Meanwhile, sift the icing sugar into a bowl. Beat the hot sugar mixture and the vanilla extract into the icing sugar. Pour it immediately over the top of the cake, letting it run down both sides of the cake. Sprinkle with the rest of the nuts and leave for 30 minutes to set; transfer to a serving plate.
    Tip
    If you don’t have a bundt tin, use a greased and lined 23cm loose-bottomed round, deep cake tin. Bake the cake for 60-70 minutes or until cooked through – test the centre with a skewer.

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