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  • 250g Butter
  • 3-4 Apples, peeled, cored and thinly sliced
  • 1 1/2 cups Sugar
  • 2 Eggs
  • 2½ cups Flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3 tsp Cinnamon
  • 1 tsp Ginger
  • Optional: Sultans/raisins/walnuts


  1. Preheat oven to 170°C.
  2. Spray the sides of a cake tin with baking spray and then line the base with baking paper.
  3. Cut the apples and remove the cores. Slice each 1/4 into 4 pieces.
  4. Beat the eggs and set aside.
  5. Measure the butter and then melt in a large pot big enough to hold the whole mixture.
  6. Remove from heat and mix in apples and sugar then eggs.
  7. Sift the flour, baking powder, baking soda, cinnamon and ginger together.
  8. Stir the dry ingredients into the apple mixture. Do not over mix or the cake will be heavy.
  9. Spread the mixture into the cake tin and place in the oven.
  10. Cook until cake springs back when touched or a knife comes out clean. About 70—80 minutes.
  11. Serve warm with custard or cream. This cake also keeps very well in the fridge.