Toffee apple and date cake

Our loaf tins, as many people, including the lovely Nigella Lawson, already know, are good for all sorts of yummy things other than home made bread.
This is a scrumptious toffee apple cake, which tastes even better with some home made custard or a dollop of cream.

1oz butter
2oz brown sugar
Splash of brandy (optional)
2 apples - no need to peel
8 dates, pitted and chopped
1oz chopped pecans

Melt the butter in a frying pan, add the sugar and the brandy. Heat gently until sugar dissolves.
Core the apples and cut into chunky slices. Stir into the toffee sauce, with the dates.

Cook for 5 minutes and transfer to a 2lb loaf tin.
Sprinkle over the chopped pecans.

Preheat the oven to 175ºC

2 oz butter
2 oz sugar
2 oz golden syrup

2 eggs

2 oz SR flour
2 oz ground rice
1tsp mixed spice

Beat the butter until it is soft, add the sugar and syrup and beat until light and fluffy.
Add the eggs and beat thoroughly.
Fold in the flour, ground rice and mixed spice.

Spread over the apples.
Place in the oven and bake for around 20 minutes.
Leave to cool for 15 minutes.
Turn out onto a serving plate and serve sliced with whipped cream or custard.

© Netherton Foundry Shropshire 2016

www.netherton-foundry.co.uk