Prep Time
15mins
Cook Time
60mins
Makes
Serves 10-12
Difficulty
Easy
Method
- Pre heat the oven to 180C (160C Fan), 350F, gas mark 4
- Grease and line either a 2lb loaf tin (3.5" x 7.5") or a round cake pan
- Place the butter, sugar, eggs, flours, salt and baking powder into the mixing bowl (sift the spelt flour, baking powder and salt ) then whisk them together until fully combined
- Add the cinnamon, peeled chopped apple, walnuts and dates
- Stir in the milk, vanilla and cinnamon, mixing well
- Spoon the mixture into the prepared tin and spread it out evenly
- Bake in the oven for 1 hour or until the loaf is golden, feels springy in the centre and a skewer inserted in the middle comes out clean. Whilst still warm in the tin brush the top of the cake with warm apricot jam
- Let the cake cool for 3 minutes in the tin then turn out onto a cooling rack, When completely cold store in an airtight container for up to a week
- This cake freezes well for a month.
- Enjoy! It's delicious spread with a little butter
