Penshurst Apple Cake
This delicious apple cake is a Penshurst speciality, made by using apples grown in the estate orchard, it was first enjoyed by the Sidney family, who have occupied Penshurst Place since the 16th Century - but you can use your own home grown apples or whatever variety you have to hand.
450g mixed dried fruit, 675g cooking apples, 250ml strained tea, 350g sugar, 350g soft margarine, pinch of salf, 450g self-raising flour, 2x5ml mixed spice, 4 beaten eggs, 8 Wheetabix crumbled
Peel, core and grate the apples and soak overnight in the tea with the dried fruit.
Cream the sugar and margarine until light and fluffy, beat in the eggs by degrees.
Sift the flour, spice and a good pinch of salt, and fold into the cake mixture with the Wheetabix and soaked fruit.
Grease a large roasting tin and line with greaseproof paper.
Put mixture in tin and bake in a pre-heated oven at gas 3, 325◦F, 170◦C for about 1½ hours, until cooked through.
Cool, cut into squares and serve dusted with sugar.
This cake is very good tempered and can be cooked at a hotter temperature for less time. Delicious served as a warm pudding with whipped cream or lashings of custard!