Apple Cake with Drizzled Icing

    1 hour 50 minutes

    This is a dense and moist apple cake, drizzled with icing, which could be served as dessert, brunch or morning tea.

    1 person made this

    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

    Preparation:50min  ›  Cook:1hour  ›  Ready in:1hour50min 

    1. Cake: In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
    2. Preheat oven to 180 degrees C. Grease and flour two 25x38cm cake tins.
    3. 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.
    4. 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.
    5. 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 in English (2)


    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)


    Great recipe! I messed with it a bit too much and it ended up taking over 2 hours to cook! Totally my fault though... I first soaked the raisins in Appleton rum, then I added an instant butterscotch pudding packet because my husband loves butterscotch (I think this is where I messed up the cooking time). The batter was way too thick, plus I think I chopped my apples a little too coarsely. In any case, I’m soaking more raisins right now and I’m going to make this again tomorrow without the pudding.  -  20 Feb 2018  (Review from Allrecipes USA and Canada)