Apple Cake with Drizzled Icing
This is a dense and moist apple cake, drizzled with icing, which could be served as dessert, brunch or morning tea.
Ingredients
Serves: 50
- Cake
- 3 1/2 cups (500g) apples, peeled, cored and coarsely chopped
- 2 cups (440g) white sugar
- 1/2 cup (125ml) water
- 2 eggs, lightly beaten
- 250g margarine, melted
- 3 cups (375g) plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup (155g) sultanas
- 1 cup (115g) chopped walnuts
- Icing
- 2 cups (310g) icing sugar
- 3 tablespoons (60ml) hot water
- 1 1/2 teaspoons vanilla essence
Directions
Preparation:50min ›
Cook:1hour ›
Ready in:1hour50min
- Cake: In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
- Preheat oven to 180 degrees C. Grease and flour two 25x38cm cake tins.
- Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl and mix with the apples. Mix in the flour, bicarb soda, cinnamon and salt. Stir in the sultanas and walnuts. Transfer to the prepared cake tins.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted in the centre comes out clean. Cool slightly before turning out of tins.
- Icing: In a medium bowl, blend icing sugar, hot water and vanilla essence. Drizzle over the cakes while still warm.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
I was hesitant in trying this recipe because of the amount of sugar and margarine called for, but still wanted to give it a try. I did change the recipe a little, used butter instead of margarine, omitted the walnuts for personal preferance, and baked in a bundt pan because I don't have a 10x15 pan. Stayed with the 2 cups of sugar even though I thought it was too much, but ended up not too sweet like I thought it would. It was a very moist cake, but the next time I make it will try grating the apples instead of chopping and using applesauce to replace some of the butter and spicing it up a bit more with cloves and nutmeg. Definatly a cake worth making again. - 26 Oct 2008 (Review from Allrecipes USA and Canada)
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