
October half term holiday, the lull before the storm of the Christmas half term. Half term holidays are a good time to begin the Christmas baking, fill the freezer up and generally prepare for winter. Today is a typically grey, chilly October day with odd periods of sunshine during one of which I managed a walk with Nino. He enjoyed pottering along snuffling at all the leaves.
It was good to come home and have a cup of tea and a slice of cake (more about the cake in a minute)the wind had turned very chilly and although I feel fine most of the time, exertion in cold wind does make me very tired. Nino headed straight for the sofa...it's hard to get a good seat when Polar Dog is stretched across it so he's making the most of the opportunities available to him as the Polar Dog will be coming to live with us on a permanent basis pretty soon I think!
The cake is a blast from the past, a recipe from my mum's 1960s Kenwood Chefette recipe book called Apple Spice Cake, perfect for this time of year.Although based on a Victoria Sponge cake recipe it contains a good helping of cocoa powder (Green and Blacks preferably) a Bramley Apple cooked to a puree and plump raisins as well as cinnamon, nutmeg and mixed spice.
It is not a quickly prepared cake but worth the fiddling about.
Ingredients
5 ounces SR flour
1 ounce good cocoa
4 ounces butter
4ounces caster sugar
1 large Bramley cooking apple
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mixed spice.
A handful of raisins
First core and slice the apple leaving the skin in place. Cook in a small amount of water until soft and fluffy. Liquidise (with your Kenwood Chefette liquidiser no doubt) or push pulp through a sieve and allow to cool.
Sift the dry ingredients into a bowl mixing well.
In a separate bowl cream the butter and sugar until pale (using your Kenwood Chef hand mixer and beaters of course) add the eggs one at a time and mixing well. Add half the dry ingredients then the apple puree and raisins then the remaining dry ingredients. Grease and line an 8" tin, fill and bake in a medium oven Gas mark 4 for approximately 40 minutes. Leave to cool then turn out onto a cooling rack.
the original recipe had a chocolate fudge icing to go with it if I remember correctly
but we preferred just a dusting of icing sugar sprinkled on the top.
The Kenwood Chefette, and the recipe book have long gone but I had written the recipe down when I first left home and recently came across it. The Chefette was always an object of amazement at home as my mother didn't go in for gadgets at all and usually baked with a wooden spoon and a Mason Cash mixing bowl. When I was married I was given a Kenwood Chef mixer by my brother in law but never really took to it and just like Mum use a wooden spoon and a mixing bowl ...although I do have to confess a slight hankering for a KitchenAid mixer but suspect I wouldn't actually use that either.
It looks as though the kitchen plastering will finally be done next week and some other kitchen renovation started but more of that later in the week.