Frosted Apple Cake

A moist dense cake similar to carrot cake but made with grated apple. Keeps several days in an airtight tin and is delicious to eat anytime of the day. The icing is the classic cream cheese icing, which tastes fabulous with a moist, lightly spiced cake such as this.

Enjoy.

8-10 slices

20 minutes

1 hour +

150ºC

Ingredients

Cake
375g brown flour

- or plain white
185g soft brown sugar
2 tsp baking powder
1 tsp cinnamon powder
1 tsp grated nutmeg
1 tsp ground ginger
Wet
250ml vegetable oil

- or coconut oil
4 large eggs
Other
60g raisins
60g peanuts

- or almonds, pecans or macadamia
3 large apples

- grated with skin
Cream Cheese Icing

- enough for top coverage only
185g cream cheese

- softened
125g butter

- softened
120g icing sugar

- lump free
1tsp vanilla paste

Instructions

Prepare cake tin:
01 Line the base of a 20cm round cake tin with non stick baking paper.
Make cake:
02 In a large mixing bowl add all WET ingredients, i.e sugar, oil and eggs. BEAT WELL.
Add dry:
03 Sieve flour, cinnamon, nutmeg, ginger and baking powder into wet ingredients. Add raisins and nuts. Fold in the grated apple. BEAT WELL again (a wooden spoon is perfect!).
Bake:
04 Pour cake batter into prepared tin and bake in a moderate oven until risen and firm to touch. Allow to cool in the tin.
Cream Cheese Icing:
05 Beat butter and icing sugar together. Add vanilla paste and lastly gently fold in the softened cream cheese. Store until required.

Notes

This cake can be made in a round non stick tin or loaf tin, and as a rather dense, moist cake it will keep well for several days when stored in an airtight tin. A 20cm tin is perfect for this quantity, however, for a slightly flatter cake bake in a 23cm tin. Double up the icing quantities if you wish to smother your cake all over with plenty of icing.