Irish Apple Cake Recipe

"An Irish Apple Cake is technically not a cake at all. Apple bread is a better description, but I suppose our ancestors assigned the title cake to any baked good with a little bit of precious sugar added. Known as Kerry Apple Cake in many parts of Ireland, this cake was traditionally cooked in a bastible, a black wrought iron cooking pot. The bread was covered in the pot and hung over the fire to cook. From Irish Abroad. Recipe by Mairead Geary."

Step by Step Method

Step 1

Preheat the oven to 375 degrees. Prepare a 9-inch round baking pan by spraying with oil or coating with butter.

Step 2

Sift the cake flour, baking powder, salt, cloves and nutmeg into a LARGE mixing bowl. Cut the butter into the flour and rub it in using your fingers or a pastry cutter until the mixture resembles fine bread crumbs. If you use all-purpose flour instead of cake flour, I would increase the amount of butter to 6 ounces. This helps keep the crust from getting too hard.

Step 3

Next toss in the sugar and mix it through the flour.

Step 4

Peel and slice the apples into similar sized pieces, about 1/4 inch thick. Lie each slice flat and cut them into triangular quarters. The thinner rectangular side slices can be cut in half. Toss the apples into the flour mixture and combine them thoroughly.

Step 5

In a small bowl, beat the eggs and add a dash of milk. Add to the apples and flour and combine well with a large spoon. Add more milk as needed to fully moisten the flour. The result is a pretty sticky dough.

Step 6

Transfer the dough into the prepared cake pan and flatten the top surface using the back of a large spoon. Sprinkle two tablespoons of sugar over the top of the cake.

Step 7

Bake the cake in the preheated 375 degree oven for 45 to 50 minutes. A toothpick or knife will come out clean when it is cooked and the top will be a lovely golden brown.

Step 8

Cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling.

Step 9

Serve while still slightly warm. Lovely with butter melting on top, or a dollop of cream or smothered in custard, you'll certainly be licking your fingers and asking for seconds.