Granny’s Apple Cake

Makes about 10 slices.

This is not my granny’s apple cake but rather is the name for the loaf that was frequently cooked by my mum in my childhood. Probably more accurately described as an apple bread, it is one of those recipes that needs to be preserved and passed on. With a dense but moist texture we always served it in slices with a generous slice of butter on top (My Grandad used to slice pieces of butter to feed to us. Don’t judge me hahaha).

At this stage I am still tracking down the origins of the recipe, but Mum has told me that it came from my Great Aunty Pam and that maybe it was her Granny’s recipe. Or maybe the name comes from the use of Granny Smith Apples. Wherever it came from, I hope you like it. It is strongly laced with ground ginger, mixed spice and cinnamon and has a complex sweetness on account of the apples and sultanas (or raisins). The best part is that it is all cooked in a saucepan. I have altered the ingredients to make it even more appley and made the method to suit the fast and low maintenance style of cooking that I want when I’m cooking to feed the tribe of hungry mouths.

TIPS: I’m sorry to say this can’t be made gluten free. It needs the gluten to add structure keep it wonderfully soft and bouncy. This will keep in the fridge for a few days or freeze perfectly.


5 Granny Smith Apples

100g butter

1 cup cugar

2 tsp ground ginger

2 tsp mixed spice

2 tsp ground cinnamon

1 tsp vanilla extract

1 cup raisins or sultanas

4 eggs

1 3/4 cups plain flour

2 flat tsp baking powder dissolved in 1 tablespoon milk


Peel the apples, core and roughly chop. If you have one of those incredible contraptions that you turn, to produce a peeled, cored apple spiral in an instance, then go right ahead and use that! It is the best!

Place your apples in a saucepan with a tablespoon of water. Place over medium heat. Allow them to cook and steam until softened. Take off the lid and cook for a few minutes to evaporate off the water that has come out of the apple, stirring occasionally.

Turn down the heat to low and place in the butter. Stir until it is mostly melted, then turn off the heat and place your saucepan on a heat proof surface to cool for 5 minutes. While this is happening you can stir in the spices, vanilla and raisins or sultanas.

When it has cooled down just a little (ie not boiling hot) crack in the eggs and stir thoroughly. Next, tip in the flour and stir. Finally add in the dissolved baking soda in milk and stir the mix thoroughly until combined completely.

Pour the mixture into a baking paper lined large loaf tin.

Cook in a preheated 180 degree Celsius (conventional) oven for about 45 minutes or until a skewer comes out clean. If it is browning too quickly on top, place over a piece of alfoil while cooking, or turn the temp down just a fraction.

Take out of the oven and allow to cool for a few minutes before tipping out onto a board to cool completely. Serve in slices, spread with butter.