Spiced Sultana, Cranberry and Apple Cake
- Preparation time:
- 25 mins
- Cooking Time:
- 1 hour
- Servings:
- 6
Enjoy a piece of this delicious cake during the afternoon and taste the refreshing fruit flavours of Copella in every bite.
Ingredients
- 100g sultanas
- 75g dried cranberries
- 125mls Copella Apple Juice
- 175g unsalted butter
- 225g golden caster sugar, plus more for sprinkling
- 2 large eggs
- 300g plain flour
- 1 ½ teaspoons baking powder
- 1 teaspoon mixed spice
- Grated zest of 1 lemon
- 2 eating apples, peeled, cored and thinly sliced
- Melted butter to finish
Method
Soak the sultanas and cranberries in apple juice overnight. Preheat the oven to 180°c/Gas mark 4. Grease and line a 20cm loose bottomed cake tin. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating as you go. Fold in the dry ingredients and lemon zest followed by the soaked fruit and any juices. Spoon into the tin and level. Arrange the sliced apples on top of the mixture, brush with melted butter and sprinkle with caster sugar. Bake in the oven for 1 hour or until a skewer inserted into the cake comes out clean. Allow to cool in the tin and then transfer to a wire rack.
Serve with cream – optional
