Jewish Apple Cake

    2 hours 5 minutes

    Apples and currants baked into a delicious spice and vanilla cake. Cake is pareve (dairy free) and so good to bring along to all the Jewish holidays.


    Queensland, Australia
    1 person made this

    Serves: 8 

    • 6 apples, peeled cored and chopped
    • 1 cup currants diced
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1/8 teaspoon grated ginger, to taste
    • 1/4 cup (40g) brown sugar
    • 3 cups (380g) plain flour, sifted
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 4 eggs
    • 1 1/2 cups (330g) white sugar
    • 1/2 cup (80g) brown sugar
    • 1 cup (250ml) vegetable oil
    • 1/4 cup (60ml) orange juice
    • 2 teaspoons vanilla

    Preparation:35min  ›  Cook:1hour30min  ›  Ready in:2hours5min 

    1. Preheat oven to 180 degrees C. Grease and flour a ring tin. In a medium bowl mix together apples, currants, cinnamon, nutmeg, ginger and 1/4 cup brown sugar. Set aside.
    2. In a large bowl combine flour, baking powder and salt. Mix to combine. In a separate bowl, whisk together eggs, white sugar, 1/2 cup brown sugar, vegetable oil, orange juice and vanilla.
    3. Mix the wet into the dry then fold in the apple and currant mixture. Pour into prepared ring tin then bake in preheated oven until a knife inserted into the centre comes out clean, about 90 minutes.

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