There are times when I’m just too excited about a recipe. Before I know it I’m elbow deep in cake batter and my trust iPhone, ahem I totally meant super snazzy camera, is nowhere to be seen. Usually I’d count my lucky stars that I have an excuse to make a cake all over again…like I really need one. But then this cake came along and blew my mind. There is no way I couldn’t share this beauty.
Autumn is all about spiced fruits and warm tipples. This cake combines the two to create a luxurious fruit cake studded with rum soaked raisins and soft, melt in your mouth apple. All topped of with a light maple creame cheese frosting. Delish.
This fruit cake is light and soft due to the whisked egg whites we pack in. Cutting through the cake you hit pockets of soft, oozing apple and plump sultanas. The spices and booze are offset by a hint of orange and lemon citrus.
It might sound like a lot of flavors and ingredients, especially when topped off with an almost toffee like creme cheese frosting. But it just works. This cake is autumn and comfort all encompassed.
Spiced apple cake
4 tablespoons rum
280g plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
120ml olive oil
160g golden caster sugar
2 eggs, beaten
3 apples of choice, peeled and diced into 1cm cubes
Zest of 1 lemon and 1 orange
2 egg whites
Maple creme cheese frosting
75g unsalted butter, room temperature
75g dark brown muscovado sugar
60ml maple syrup
150g light creme cheese
1. Pre-heat oven to 170C. Grease and line a 20cm spring cake tin.
2. Add the sultanas and rum into a small sauce pan and gently heat for 5 minutes until some of the liquid has been socked up. It doesn’t matter if some is left.
3. Sift the flour, salt, cinnamon, baking powder and soda and set aside.
4. Whisk the oil, vanilla extract and sugar together till thick. Then slowly add the eggs till incorporated. The mixture should be quite thick. Fold in the citrus zest, diced apple and sultanas. Then fold in the dry ingredients till well mixed.
5. In a clean bowl whisk the egg whites till soft peaks form. Add 2 tablespoons of the mixture into the batter and mix well. Losing a bit of air now means the rest of the egg whites will mix in easier. Gently fold in the rest of the egg whites.
6. Pour the batter into the cake tin and create a small dent in the middle. When the cake rises it rises the most in the middle so this will create a more even top. Bake for 1 hour and a half or until a skewer comes out clean. This will take maybe 10 minutes less in a fan assisted oven.
7. While the cake cooks make the frosting. Whip the sugar and butter together, then slowly beat in the maple syrup. Finally stir through the creme cheese.
8. Once the cake is cooked let it cool in the tin for 10 mins then remove the spring tin. Leave to cool completely. Cut the cake in half and sandwich 2/3 of the icing in the middle. Spread the final 1/3 of icing on top of the cake.
Cake keeps really well in an air right container for up to 4/5 days.