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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 15 |
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This is a nice moist rich tea loaf, the cranberries give it a wee bit of tartness and the walnuts a bit of crunch. I used Cox pippin apples and I didn’t peel them. I have used syrup and honey and both work well. Also I chopped the walnuts. Ingredients:
150 ml vegetable oil |
100 g soft brown sugar |
2 eggs |
75 g golden syrup or 75 g honey |
175 g wholemeal self-rising flour |
1 teaspoon bicarbonate of soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
200 g apples, grated |
75 g cranberries |
25 g walnuts |
200 g soft cream cheese |
30 g powdered sugar, .sifted |
Directions:
1. Pre heat the oven 170/325.
2. Oil a 2 litre loaf pan and line with silicone paper.
3. Mix together oil, sugar, eggs and golden syrup.
4. Mix together in an other bowl flour, cinnamon, ginger, bicarbonate of soda.
5. Grated apple, cranberries and walnuts.
6. Then add the flour mixture to the oil mixture and mix well.
7. Pour into the prepared tin and bake for 1hour 30minutes.
8. Test with a skewer to see if done.
9. While the cake is cooling make the topping.
10. Beat the cream cheese until smooth and add the sifted sugar.
11. Spread over the loaf and if you wish sprinkle some walnuts on top.
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