Apple, Walnut and Raisin Cake

About this recipe: This delicious cake is a cinch to make. It's lightly spiced and dotted with raisins and walnuts. Spread with cream cheese icing, if desired. You can also use this recipe to make cupcakes or muffins.

Ingredients
Serves: 12 

• 110g butter
• 300g caster sugar
• 250g apple sauce
• 2 eggs
• 250g plain flour
• 1 1/2 teaspoons bicarbonate of soda

• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 75g raisins
• 60g chopped walnuts

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Method
Prep:30min  ›  Cook:25min  ›  Ready in:55min 

1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins or one 20x30cm tin. Sieve together the flour, bicarbonate of soda, salt, cinnamon and nutmeg. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the apple sauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared tin(s).
3. Bake in the preheated oven for 25 to 30 minutes for the 20cm round tins OR 35 to 40 minutes for the 20x30cm tin. Test to see if a skewer comes out clean. Cool in the tin(s) for 5 minutes before turning out onto wire racks.

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Easy banana cake

About this recipe: The easiest banana cake to make, just right for using up those very ripe bananas in the fruit bowl! I make this one in a loaf tin then you can cut slices and butter them for an after school treat.

Ingredients
Serves: 10 

• 125g butter
• 150g caster sugar
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 2 very ripe bananas, mashed
• 190g self raising flour
• 60ml milk

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Method
Prep:10min  ›  Cook:35min  ›  Ready in:45min 

1. Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.
2. Remove from heat and add the mashed bananas, mix well.
3. Add the egg, mix well.
4. Stir in the flour and the milk.
5. Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
6. Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy!

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Almond and apple cake

About this recipe: This cake is moist and creamy. At the same time, you can taste and smell of almond and apple too. Suitable for tea time & parties.

Ingredients
Serves: 8 

• melted butter for greasing
• 180g butter, at room temperature, chopped
• 140g caster sugar
• 1 tsp vanilla extract
• 3 eggs, at room temperature

• 100g ground almonds
• 150g self-raising flour
• 80ml milk
• 2 small Royal Gala apples, quartered, cored & thinly sliced

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Method
Prep:25min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hr45min 

1. Preheat the oven to 170 C / Gas mark 3. Brush around 22cm (base measurement) cake tin with melted butter to grease. Line base and side with baking parchment.
2. Beat butter, caster sugar & vanilla in a bowl for 8 mins or till pale and creamy (by hand or electric beater). Add the eggs, 1 at a time, beating well after each addition.
3. Stir in ground almonds. Add half the flour and half the milk. Use a wooden spoon to stir until well combined. Repeat remaining flour and milk.
4. Arrange the apple, slightly overlapping, over the base of the prepared tin. Spoon mixture into the tin and smooth the surface.
5. Bake in the oven for 30-35 mins or until a skewer inserted into the centre comes out clean.
6. Set aside in the pan for 10 mins to cool slightly before turning onto a serving plate. Serve warm.

Cook's note

Check out the original recipe on my blog, Bits of Taste.

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Cherry bakewell cake

About this recipe: This bakewell cake recipe was made possible by Joanne Motley. This cake contains ground almonds, vanilla extract, white chocolate spread and cherries.

Ingredients
Serves: 12 

• 150ml Flora Cuisine
• 150g golden caster sugar
• 150g self-raising flour
• 150g ground almonds
• 2 large free range eggs

• 1 teaspoon vanilla extract
• 6 teaspoons white chocolate spread
• 150g cherries, stones removed
• 25g flaked almonds

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Method
Prep:12min  ›  Cook:40min  ›  Ready in:52min 

1. Preheat oven to 180 C / Gas 4.
2. Using a food processor or an electric mixer, blend together the Flora Cuisine, sugar, flour, ground almonds, eggs and vanilla extract. Place half of the mix into a greased, lined 20cm (8 inch) round cake tin and smooth out.
3. Dot the chocolate spread, ½ tsp at a time, all over and scatter with the stoned cherries. Drop the remainder of the cake mix in dollops over the cherries and spread to cover. Scatter with flaked almonds.
4. Bake for 40 minutes until cooked through and golden brown. Test by poking with a skewer; if it comes out clean, the cake is cooked.

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