I'm exploring the theme of apple cakes, possibly something to do with having a surfeit of cooking apples.
This first apple cake is made to a recipe in a book of Parsonage Recipes, which seems quite appropriate.
It is very simple to make, just six ingredients....although I used seven. I added some ground cinnamon to the apple.
6 oz Self Raising Flour
4 oz butter
3 oz sugar
Pinch of salt
1 lb apples
Cream butter and sugar. Add egg. Beat well. Sift in flour and salt and mix to a paste (I found it necessary to add a splash of milk to soften it a little). Grease a shallow baking tin and line with half the mixture. Put in a layer of strained, cooked apple. Cover with remaining mixture.
Bake 1 1/4 hours. When cold cut into squares and sprinkle with sugar.
No oven temperature was specified, so I baked the cake at 160 C; it was ready after an hour. Next time I may try it at a slightly lower temperature.
This simple little book is hard back, no dust jacket, It was published in 1961 in aid of the Lincolnshire Old Churches Trust and is a collection of recipes and hints taken from many of the Rectories and Parsonages within the county.
The second cake is from Josceline Dimbleby's Complete Cookbook, which was published in 1997.
Max thought it was very moreish, but then he does have an incredibly sweet tooth.
The cake base is topped with melted butter, muscovado sugar and sliced apples. The resulting pudding/cake is sticky and delicious.
Perfect served with cream, ice cream, or custard - or even a good dollop of thick and creamy Greek yogurt.
I'm looking forward to doing some plain and simple bread next time.
local-kiwi-alien mentioned Stottie Cakes in one of her recent posts.
It is many years since we had any of those and after baking sweet cakes the plain simplicity of bread is immensely appealing.
I'll let you know how I get on as I try feeding them to my resident Geordie.
This is where I note my efforts as I try to recreate some old recipes. Most are taken from my small collection of handwritten recipe books which date from the late 1700's to around 1922. I also have a collection of old tatty old recipe books, well thumbed and heavily splashed from years of use. I love them all!
The old-fashioned very stylised handwriting writing is sometimes difficult to decipher, measurements and cooking instructions are minimal, no tin sizes given. Luckily I enjoy a challenge. Just to complicate things I cook and bake on my wood-fired Rayburn, which can be... unpredictable.
I suspect this blog is less about the food and more about my passion for these lovely old books and the wonderful women who wrote them.