3 Medium-sized eggs
175 ml Sunflower oil; (6 fl oz)
4 tb Soured cream
2 ts Vanilla essence
175 g Muscavodo sugar; (6oz)
175 g Soft light brown sugar;
-(6oz)
275 g Wholemeal flour; (9oz)
1 ts Nutmeg
2 ts Cinnamon
1 ts Bicarbonate of soda
1/2 ts Salt
75 g Dessicated coconut; (3oz)
500 g Bramley cooking apples;
-peeled, cored and
; grated (1lb)
-FOR THE FROSTING-
1 200 gram car full fat soft
-cheese; (7oz)
50 g Butter; (2oz)
175 g Icing sugar; (6oz)
-TO DECORATE-
Walnut halves
1. Beat together the eggs, oil, soured cream, vanilla essence and
sugars.
2. Fold in the flour, spices, bicarbonate of soda, salt, coconut and
apples.
3. Mix well and spoon into a greased and lined 20cm (8 inch) deep
cake tin.
4. Place in a preheated oven 150C/300F/Gas Mark 2 for 2 -2 1/4
hours.
5. Beat together the frosting ingredients, cut the cake in half and
use 1/3 to sandwich the cake together.
6. Spread the remaining frosting over the rop of the cake and
decorate with the walnut halves.
Yields
12 servings