Monday is also baking day and today, along with the bread, I made an apple and sultana cake. This used up a couple of the cheap baking apples I bought last week in Leicester but would be just as good with windfalls in the Autumn. Because it uses apple puree the cake is very moist and keeps well in an airtight container for about a week.
2 cooking apples, peeled, cored and sliced
5oz. Butter (we’ve gone over to Flora Buttery as it’s supposed to be healthier but still tastes like butter)
5oz. Soft brown sugar
2 eggs, beaten
4oz. Plain flour
4oz. Wholemeal self raising flour
½ teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
Pinch of salt
Soft brown sugar for sprinkling
Over (Gas 4 house) Gas 5 boat
Cook the apples in a small pan until soft and either mash or seive to make a puree.
Grease and line a 7inch round tin.
Cream the butter and sugar together with an electric mixer till light and fluffy.
Beat in the eggs a bit at a time.
Fold in the dry ingredients and then add the sultanas and apple puree to make a soft batter.
Pour into the tin and sprinkle brown sugar on the top to make a crust.
Bake in oven for about 1 hour. Leave to cool for 15 minutes in the tin then turn out onto a cooling rack .
We’re now on the visitor mooring in Crick Marina as we’ve come to meet up with our friend Keith who moors his boat here and go into the village tonight for a meal. The mooring costs £10 per night including electricity.