Cake with “Sour” Fruits 1

• I got this recipe from my Polish friend in Leeds.
• She was going to make this for a coffee morning event for a good cause.
• It is a batter style cake but made with melted butter rather than oil, which I have used before in cakes such as
• Victorian Apple Cake  or 
• Cake with Peaches  
• The original recipe was for rhubarb –   rabarbar  – in Polish.
• The recipe suggested you could use other fruit such as sour cherries or apples.
• As rhubarb is not yet in season I decided to try this with my Bramley apples.
• My friend made hers with fresh plums.
• You can use quite a lot of fruit as the cake rises and the fruit moves apart.
• *
• If your fruit is too sour you can dust the cake with icing sugar before serving.

INGREDIENTS

• 250g butter
• 200g granulated sugar
• 60ml cold water
• 3 eggs
• 340g plain flour
• 2 teaspoons of baking powder 
• *
• 3-4 medium Bramley cooking apples – peeled & cored and chopped into small cubes.

METHOD

• Grease and line 3 sides of a 32x22cm baking tin.
• Pre-heat the oven toGM4 – 180°C
• *
• Mix the baking powder with the flour.
• Melt the butter & sugar in a saucepan – do not boil.
• Add the water and leave to cool.
• Beat the eggs into the flour.
• Add the butter mixture and mix well until you have a thick batter.
• Pour into the tin and level out the batter to all sides.
• Cover the top with the apple pieces.
• Baked for 50-55 minutes.
• Check the cake part is ready with a tester.
• Leave to cool in the tin.
• *
• Optional – dust with icing sugar before serving.

• Royal Grafton – Woodside – 1940s – 1959