Sally Laker 
What could be more perfect for the colder Autumn and Winter evenings than a spicy apple and cinnamon loaf cake. Lovely served warm or cold for a snack or a delicious dessert. Soft, moist and fruity this is sure to impress your guests and great for children too as it contains one of their five a day.
You will need a greased and lined 8″ loaf tin
Cake Ingredients ;
8 oz Self Raising Flour
6 oz Caster Sugar
2 oz Demerara Sugar
8 oz Butter/Marg
4 Eggs beaten
1 Tsp Vanilla Essence
1 Tsp Ground Cinnamon
1 Large Eating Apple – Chopped into cubes
To Decorate:
Half a large eating apple thinly sliced
2 Tsp Demerara Sugar
1 Tbsp Apricot Jam – heated in the microwave so that it is nice and runny
Directions:
Heat up your oven to 180 Degrees
Cream your butter with the caster and demerara Sugars together until light and fluffy then add your eggs little by little until they are all blended in
Sieve in your flour and fold into the mixture- add your ground cinnamon and vanilla essence and blend in.
Chop up your apple into little chunks and fold into the mixture
Place the mixture in your loaf tin and cook for 50 minutes
After 50 minutes of cooking take out your loaf and quickly put on the thinly sliced apple pieces across the top and coat them in the apricot jam, then sprinkle the top with the Demerara sugar and place back in the oven for another 10-15 minutes until cooked
Take out of the oven and let cool for a while before removing the cake from the tin
Serve hot or cold with cream, ice cream or custard
Enjoy
