Dorset Apple Cake

I’m still catching up on all my blog posts and realised I had made this cake over three weeks ago for the Clandestine Cake Club VCake Event which was called “Regional Cakes”.  As I am originally from Nottinghamshire I wanted to find something that reflected my home county’s heritage.  This was easier said than done.  When I searched on the internet for some Nottinghamshire baking recipes I was very unlucky.  I only found one recipe, which was for Nottingham Goose Fair Gingerbread (which are rather like brandy snaps and certainly would not be allowed at the whole cake only Clandestine Cake Club!

After a good hour searching an idea came to me.  I knew that the Bramley Apple tree originated from Southwell in Nottinghamshire (pronounced Suthall, not South-well). Southwell is slap bang in the middle of the county and is a pretty town with a Minster and a racecourse.  It wasn’t far from where I grew up and I remember as an 8 year old going on a school trip to the Minster as part of a History topic on The Normans. I don’t remember much about the trip all except I bought a pen with my spending money in the Minster and I left it on the coach.  I didn’t get any sympathy from Mr Clarke, our teacher!

Anyway, I thought well I could adapt a recipe I already had using Bramley Apples from Nottinghamshire. It had been my wedding anniversary a couple of days previously and my mum (who lives in Nottingham) was up staying with us for the weekend.  I thought we could have some Apple Cake for our pudding at lunchtime served with some ice cream.  There was a gorgeous sounding recipe that I could use from The Clandestine Cake Club Cookbook called Dorset Apple Cake.  The original recipe was by Karen Burns Booth.  Karen said in the recipe introduction that the cake could be baked in a springform round tin or in a rectangular traybake tin.  I chose to bake my version in my Alan Silverwood traybake tin as I just couldn’t find the base of my springform one!

So, here;s how it was made:

I used three large Bramley Apples given to me!
I used three large Bramley Apples given to me!

 

They were chopped up and sliced.
They were chopped up and sliced.
Butter and sugar was then creamed together with my hand mixer.
Butter and sugar was then creamed together with my hand mixer.
The eggs were added in gradually to try and prevent curdling.
The eggs were added in gradually to try and prevent curdling.
Self raising flour was folded in to the mixture.
Self raising flour was folded in to the mixture.
A thin layer of mixture was put into the bottom of my greased  traybake tin.
A thin layer of mixture was put into the bottom of my greased traybake tin.
A layer of sliced apples dusted with cinnamon was added to the traybake.
A layer of sliced apples dusted with cinnamon was added to the traybake.
After repeating the two previous steps the cake mixture was now used up.
After repeating the two previous steps the cake mixture was now used up.
The cake was baked in the oven for just about an hour.  The apples burnt a bit on top but they had a lovely, caramelised taste to them.
The cake was baked in the oven for just about an hour. The apples burnt a bit on top but they had a lovely, caramelised taste to them.
The Dorset Apple cake was turned out onto a wire rack to cool down.
The Dorset Apple cake was turned out onto a wire rack to cool down.
One slice cut up.
One slice cut up.

The rest of the cake!

The rest of the cake!

The cake was a big success with the adults in our house although my son said he didn’t like it because it had cooked apple in it.  All the more for us then!  I cut the cake up into 16 pieces which were large ones and served it with a scoop of vanilla ice cream.  There was plenty left over for me to take into work in a box the next day to share with my work colleagues.  It went down well as there was none left by the Tuesday!

If any of you reading this do know of any Nottinghamshire baking recipes then please do tell me. I would love to bake more.

Happy Baking!

Love Sam xx

Happy Baking