I wanted to make banana bread today, but I had no bananas. I did, however, have an abundance of apples, so my search turned to apple cakes. I wanted something that wasn’t messy to transport, so that hubby and I can munch away while we run our market stall tomorrow and Sunday (beats spending all the profits on the market junk food!)
And so I present to you… Spiced Apple & Cranberry Cake!
- 450 g cooking apples (the green Granny Smith’s), peeled and sliced
- 115 g dairy-free margarine (I usually use Nuttelex, but this time I used coconut butter. Couldn’t actually taste the coconut butter, so not going to bother with that next time)
- 115 g raw cane sugar
- 170 g dried cranberries
- 2 tsp bicarb soda
- 20 mL boiling water
- 225 g wholemeal flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground all-spice
- Preheat oven to 180c.
- Cook the apples in a minimum of water. When they are soft, mash to a puree and drain very well.
- Cream together the margarine and sugar, then add the apple puree to make a thick mixture. Stir in the dried fruit. Mix the bicarb soda with the water and add this also.
- Sift together the flour and spices and blend with apple mixture. Pour into a very well greased cake tin, smooth the top and bake at in the pre-heated oven for 45-60 mins (mine took 45 mins, I would not have wanted to leave it in any longer).
Adapted from: http://www.vegansociety.com/lifestyle/food/recipes/cakes/spiced-apple-cake.aspx