.Suitable for freezing
30minutes cooking time
.180 C°, 350 F°, Gas Mark 4
- 150g butter
- 150g sugar
- 3 eggs
- 1 dessertspoon alcohol (optional)
- 1teaspoon vanilla extract
- 200g plain flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 50g raisins
- 1 large grated cooking apple (or 2 dessert apples)
For the filling and frosting:
- 3 tablespoons apple jam
- 50g butter
- 150g icing sugar
1. Pre-heat oven to 180C and prepare two 18cm sandwich tins
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time and add the vanilla extract and alcohol (if using). I used rum but calvados would also be lovely.
4. Fold in sieved flour, baking powder and cinnamon and stir in the raisins and grated apple.
5. Divide the mixture equally between the sandwich tins and bake for approximately 30 minutes or until the cake shrinks away from the sides of the tins and the centre of the cake springs back when depressed.
6. Loosen the edges and turn the cake out on to a wire rack to cool. Meanwhile prepare the filling and topping.
7. Cream butter, icing sugar and one tablespoon of apple jam together until a soft peak consistency is reached - adding more icing sugar if required.
8. Use the rest of the apple jam and about a third of the icing to sandwich the cake together. Spread the rest of the icing over the top of the cake and make some fancy patterns on it.
9. Decorate with sprinkles or a topping of your choice - I sprayed mine with edible gold paint. Enjoy.