Almost a scone, but a little lighter, the flavors of the apples, spices and lemon zest come together in this English cake. It’s wonderful with a cup of India tea or black coffee or for the more adventuresome, a glass of port. source unknown
Ingredients For dorset apple cake, circa 1940
3 1/2 cups peeled, cored and diced granny smith apples, 1/2 inch dice
1/2 cup sugar
1/2 cup golden raisins
grated zest of 1 lemon
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup cold butter, cut into dice
1 tsp. vanilla
1/3 cup heavy cream
2 eggs, beaten
2 tbsp. coarse sanding sugar
How To Make dorset apple cake, circa 1940
Set oven rack in middle position. Heat oven to 350. Cover bottom and sides of a 9 x 9 inch metal pan with foil, shiny side up. Coat foil with butter or vegetable spray.
Toss apples, sugar, raisins and lemon zest in bowl. Set aside.
Sift flour, baking soda, salt, cinnamon and nutmeg into large bowl. Work in butter with your fingers. Add vanilla to cream; add to batter and mix in with a wooden spoon. Add beaten eggs, one half at a time. Fold in apple-raisins mixture with a spatula.
Put dough in prepared pan and smooth top with an offset spatula. Sprinkle sanding sugar over top and bake 40 minutes or til tester inserted into cake comes out clean. Put cake on rack in pan to cool. Cut into squares and serve warm or at room temperature. Store leftovers covered with wax paper in refrigerator.
Use any firm cooking apple. treat this dough like a scone dough. Don’t overwork it. This cake is wonderful with a little whipped cream on the side.
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