I have added a few of my home grown blueberries to the cake as well.
- 125g chilled butter, diced, plus extra for greasing
- 225g self-raising flour
- 175g golden caster sugar
- 2 large eggs, lightly beaten
- 2 large eating apples, peeled, cored and thinly sliced
- 125g blackberries or blueberries
- Preheat the oven to 190C
- Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.
- Rub the butter and flour together with your fingertips until they resemble breadcrumbs.
- Add the sugar and eggs and mix make a smooth mixture.
- Spoon half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Don't worry if the cake mixture doesn't look like much it will spread when it cooks.
- Spoon over the remaining cake mixture, then scatter with the remaining fruit.
- Bake for 45- 1 hour or until risen and firm. To test it, insert a skewer into the centre – it should come out clean.
This cake freezes really well. My colleagues will be the lucky recipients of this cake as I neglected to bring back any goodies from my Romania work trip and I still haven't brought in cake for my birthday!
I'm on the hunt for a really nice apple jam or chutney recipe. My mum has so many apples and it would be a shames for them to go to waste. I was thinking if I made something tasty and put it in pretty jars it might make lovely Christmas presents. If anyone has any good links or recipes please add these in the comments below and I will have a go at making them. Thank you!