Bramley apple cake recipe

• 100 g (3.5oz) raisins
• 50 ml (1.8fl oz) apple juice
• 110 g (3.9oz) chopped Bramley apple
• 125 g (4.4oz) soft unsalted butter
• 125 g (4.4oz) soft dark brown sugar
• 2 medium eggs beaten together
• 130 g (4.6oz) wholemeal flour
• 1 tsp mixed spice
• 1 tsp bicarbonate soda
• 1 dessert apple cored, sliced and tossed in lemon juice
• 2 tbsp caster sugar, mixed with 1 teaspoon cinnamon
• 100 g (3.5oz) icing sugar, mixed with lemon juice until thick

1. Put the raisins in a glass bowl with the apple juice and leave to plump overnight (if you don't have time, then 3-4 hours will suffice).
2. Place the apple in a pan with a splash of cold water.
3. Cover and cook on a low heat 5 minutes.
4. Beat with a wooden spoon until smooth then set aside to cool.
5. Heat the oven to 150C/gas mark 2.
6. Line an 18cm round cake tin with baking parchment.
7. Beat together the butter and sugar.
8. Beat in the eggs a little at a time, stirring well after each addition.
9. Fold in the flours, mixed spice, pinch of salt and then the raisins and apple juice.
10. Stir the bicarbonate of soda into the apple puree and fold into the mixture.
11. Pour into the cake tin.
12. Lay the apple slices in a circle on top and press down lightly.
13. Sprinkle with the sugar and cinnamon mix.
14. Bake for 55-60 mins until a skewer inserted into the middle comes out clean.
15. Leave to cool and, if desired, decorate with lines of icing made from icing sugar and lemon juice.

raisins, apple juice, bramley apple, butter, brown sugar, eggs, wholemeal flour, mixed spice, bicarbonate soda, apple cored, sugar, icing sugar

Taken from www.lovefood.com/guide/recipes/17957/bramley-apple-cake-recipe (may not work)