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Apple cake covered with frosting and topped with walnuts. One slice removed to reveal the inside of the cake.

Spiced apple sauce cake

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This is an impressive cake and ideal for sharing. The apples and walnuts marry together wonderfully. Perfect indulgence after an afternoon of walking in the country.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 1kg 2¼ lb Cooking apple(s)
  • 1tbsp 1tbsp Lemon juice fresh
  • 2tbsp 2tbsp Water
  • 50ml 1¾ fl oz Sunflower oil plus extra for greasing
  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 100g 3½ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 1tbsp 1tbsp Cornflour
  • 2tsp 2tsp Bicarbonate of soda
  • ½tsp ½tsp Cinnamon
  • ½tsp ½tsp Cloves
  • ½tsp ½tsp Ginger
  • ½tsp ½tsp Nutmeg
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 100g 3½ oz Raisins
  • 50g 1⅞ oz Walnuts

For the frosting

  • 250g 8⅞ oz Margarine
  • 25g 1 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • ½tsp ½tsp Cinnamon plus extra for dusting
  • 12 12 Walnuts halved, for decorating

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Peel, core and slice the apples and put in a non-stick saucepan. Add the lemon juice and water. Cover and cook over a low heat until broken down into a puree. Uncover, increase the heat slightly and cook for 5 minutes or so, stirring, to cook off the excess moisture. Set aside to cool.

    Ingredients for this step

    • 1kg 2¼ lb Cooking apple(s)
    • 1tbsp 1tbsp Lemon juice fresh
    • 2tbsp 2tbsp Water
  2. Classic mode Step 2

    Preheat the oven to 160°C (fan 140°C, gas mark 3). Grease a non-stick 20cm springform tin and line the base with baking paper.

  3. Classic mode Step 3

    Sift the flours, bicarbonate of soda, spices and sugar into a bowl.

    Ingredients for this step

    • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
    • 100g 3½ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
    • 2tsp 2tsp Bicarbonate of soda
    • ½tsp ½tsp Cinnamon plus extra for dusting
    • ½tsp ½tsp Cloves
    • ½tsp ½tsp Nutmeg
    • ½tsp ½tsp Ginger
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  4. Classic mode Step 4

    Stir in the raisins and walnuts. Weigh out 550g apple purée and stir into the dry ingredients with the oil.

    Ingredients for this step

    • 100g 3½ oz Raisins
    • 50g 1⅞ oz Walnuts halved, for decorating
    • 50ml 1¾ fl oz Sunflower oil plus extra for greasing
  5. Classic mode Step 5

    Spoon the mixture into the tin, level the top and bake on the middle shelf for 55 – 60 minutes, until a skewer pushed into the centre comes out clean.

  6. Classic mode Step 6

    Meanwhile, put the frosting ingredients – except the walnuts – in a bowl and beat until smooth. Cover and chill.

    Ingredients for this step

    • 250g 8⅞ oz Margarine
    • 25g 1 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • ½tsp ½tsp Cinnamon plus extra for dusting
  7. Classic mode Step 7

    Take out the cake and cool in the tin for 10 minutes, then turn our onto a wire rack to cool. Spread over the frosting, sprinkle with more cinnamon and decorate with walnuts.

    Ingredients for this step

    • 12 12 Walnuts halved, for decorating