This soft and fluffy spiced cake is filled with chopped apples, dates and pecans, an easy and delicious treat perfect for afternoon tea.
Apple and Date Cake
¾ cup flour
¾ cup SR flour
1 tsp bicarb soda
2 tsps Gewurzhaus Glühwein spice
¾ cup brown sugar
¾ cup chopped pecans
¾ cup chopped medjool dates
180g butter, melted
3 eggs, lightly beaten
2 tsps vanilla essence
3 medium red apples, peeled, cored & chopped
1 large red apple, unpeeled, cored & sliced into rings.
1 tbsp caster sugar
1 tbsp apricot jam
To begin your Apple and Date Cake, preheat oven on Top and Bottom heat to 150°c and place the wire rack on shelf two.
Sift the flours, bicarb soda and spice into a large mixing bowl. Add the sugar, pecans and dates and mix well. Add the butter, eggs, vanilla and chopped apples to the dry ingredients and mix well to combine.
Spoon the mixture into a greased and base lined 20cm deep round cake pan. Arrange the sliced apple rings decoratively on top and sprinkle with caster sugar.
Bake for 1hour 45 minutes or until the apple and date cake is cooked when tested with a skewer.
Allow to stand for a few minutes before removing from the pan.
Warm the apricot jam in the microwave oven & brush over the apples.