Spiced Apple Cake

For the cake:

300g/10oz SR flour
1/2 teaspoon salt
2 tsp ground mixed spice

113g/4oz butter, softened (or sunflower spread/marg)

113g/4oz brown sugar
1/2 tsp vanilla extract
2 large eggs
about 360-375g/ 12-13oz unsweetened stewed apple
50 g/2oz walnuts, roughly chopped

For the icing:

50g/ 2oz/ 1/2 cup icing sugar

1 – 2 tbsp maple syrup

1 - 2 tsp water

1/2 tsp cinnamon (optional)

Preheat oven to 180 C/gas mark 4. Grease a large loaf tin.

1.  Whisk together flour, salt, and mixed spice.

2.  Cream butter/marg, brown sugar, and vanilla until pale and fluffy.

3.  Add eggs one at a time, beating well after each addition, then mix in stewed apple.

4.  Gently fold in flour mixture until just combined, then stir in walnuts.

5.   Spread evenly in loaf tin and bake until golden brown and a skewer inserted into centre of the cake comes out clean, about 40 minutes. Cool in the tin for 15 minutes. Loosen by running a knife around edge of tin, then turn out onto a rack to cool completely.

6.   For the icing, put the icing sugar, cinnamon and maple syrup in a large bowl and stir to combine, adding water if necessary to make a smooth consistency

Drizzle the icing over the cooled cake.

Carrot cake

This is such a delicious cake and actually not too unhealthy (if you discount the icing). I originally picked up the recipe in South Africa about 20 years ago and I've gradually adapted it to our tastes. I'm guessing a lot of people might find it's not sweet enough, but for me it's perfect. I've cut the amount of sugar in the cake itself by at least a half from the original recipe (and the carrots do contain plenty of sugar too of course). The last time I baked it I only used 4 ounces of sugar, but 6 ounces is a good compromise. The icing has a lot of sugar and balances the sweetness in the whole cake. You could make the mixture up in muffin cases and skip the icing for a pretty healthy snack.

For the cake:

• 8 oz/225g self raising flour
• 1 tsp ground cinnamon
• 2 tsp ground mixed spice
• 1/2 tsp salt
• 4oz/113g sunflower spread or softened butter
• 4 - 6oz (113g - 170g) brown sugar, depending on how sweet you like your cake
• 50ml sunflower oil
• 2 tbsp water
• 4 eggs, beaten
• 1/2 tsp vanilla essence
• 4oz/113g chopped walnuts
• 10oz / 285 g raw carrots

For the icing:

• 1.5 oz /42g softened butter, preferably unsalted
• 6 oz /170g icing sugar
• 2 tbsp lemon juice (or to taste)

1. Preheat the oven to 180C/350F/gas mark 4 and grease a large loaf tin, or 9 inch square deep pan.
2. Peel and grate the carrots (easy in a food processor with the grating attachment).
3. Whisk together the flour, spices and salt.
4. Beat margarine/butter, oil, sugar and water until light and creamy.
5. Add the eggs one at a time, and the vanilla, beating well each time.
6. Fold in the flour mixture until just combined
7. Gently stir in the carrots and walnuts.
8. Spoon the mixture into the prepared tin and bake for about 45 minutes, until a skewer inserted into the centre comes out clean.
9. Turn out onto a cooling rack and allow to cool completely before icing.
10. Beat the icing ingredients together in a bowl until smooth.
11. Spread the icing over the cooled cake. Or in our case, cut the end slice off the hot cake and spread a little icing on it because you just can't wait for it to cool. Then ice the rest of the cake when it really is cool.