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Cider-Soaked Apple Loaf
Fresh cooking apples and mixed dried fruit, plumped up in warm cider, are the secret to this incredibly moist loaf cake. Because the soaked fruit blends directly into the batter, you won't need any added butter or oil to achieve a tender crumb. A generous topping of sunflower and pumpkin seeds provides a satisfying crunch that contrasts beautifully with the soft interior. It's a wholesome, comforting bake that pairs perfectly with a hot cup of tea on a chilly afternoon.
Equipment
- Oven
- Loaf Pan
Ingredients
- 300ml dry cider or cloudy apple juice
- 1 large cooking apple, about 300g in total, cored, peeled and chopped
- 175g mixed dried fruit
- 150g caster sugar
- 300g self-raising flour
- 2 eggs, beaten
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
Instructions
- 1Combine the cider, chopped apple, and mixed dried fruit in a saucepan and bring to a boil. Reduce the heat and simmer for 3 to 5 minutes until the apple softens slightly but retains its shape. Remove the pan from the heat and let the fruit soak in the liquid for 4 hours. This long soak plumps the fruit and ensures a moist cake without added fat.
- 2Add the caster sugar, self-raising flour, and beaten eggs directly into the saucepan with the soaked fruit. Stir everything together thoroughly until a uniform batter forms.
- 3Lightly grease a 1kg loaf tin and line the base and two long sides with oiled parchment paper. Transfer the batter into the prepared tin, using a spatula to smooth the top into an even layer.
- 4Scatter the sunflower and pumpkin seeds evenly over the surface of the batter. Bake in the center of a preheated oven at 160°C (Gas Mark 3) for 1 hour to 1 hour and 10 minutes. The loaf is ready when it has risen, the top shows slight cracks, and a skewer inserted into the middle comes out clean.
- 5Allow the baked loaf to rest in the tin for 10 minutes. The residual heat helps the cake set before turning it out. Run a knife around the unlined edges to loosen the cake, then use the parchment paper overhang to carefully lift it out.
- 6Place the loaf on a wire rack and gently peel away the parchment paper. Let the cake cool completely before slicing.
Notes
- Serving: Enjoy thick slices of the cooled loaf spread with a little butter.
- Swap: For a child-friendly version, substitute the dry cider with cloudy apple juice.
- Storage: Keep in an airtight container at room temperature for up to a week.