Cinnamon Raisin and Apple Bread recipes - Uncategorized

Author: Jeanne Williams  

Indeed, many Australians and New Zealanders wear a sprig of it to honour their fallen on Anzac Day. And in its own simple way, it’s a beautiful cake, the rosemary sprig curving out over the top, down the length of the biscuity gold, dense loaf.

Blueberry and Apple Loaf

Blueberry and Apple Loaf
I've made this so many times and each time it's a huge hit with everyone. Recipe comes from an edition of Delicious (UK) magazine!
Provided by: Glitters
Yields: 0 servings
Number of ingredients: 7
  • 125 grams butter (chilled, diced, plus extra for greasing)
  • 225 grams self-raising flour
  • 175 grams golden caster sugar
  • 2 large eggs (lightly beaten)
  • 2 large apples (eating apples are best) (peeled, cored and thinly sliced)
  • 125 grams blueberries
  • 2 tablespoons apricot jam
How to cook:
  1. Preheat the oven to 190C/fan 170C/gas 5. Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.
  2. Sieve the flour into a food processor with a pinch of salt and add the butter. Whizz until it resembles breadcrumbs. Add the sugar and eggs and whiz again to make a smooth mixture.
  3. Spoon half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Spoon over the remaining cake mixture, then scatter with the remaining fruit.
  4. Bake for 1 hour, or until risen and firm. To test it, insert a skewer into the centre - it should come out clean. Put the apricot jam into a small bowl and microwave the jam on high for 20 seconds to melt. Brush the glaze over the cake as soon as it comes out of the oven.
  5. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.
Notes: Dorset Apple Cake, Ingredients · 225g butter, softened, plus extra for greasing · 450g Granny Smith apples finely grated · zest and juice of 1 lemon · 225g caster sugar, plus extra

Nigella Lawson's Blackberry Apple Kuchen

Nigella shows us how to make her blackberry apple kuchen, a desert that's a cross between Duration: 7:05

Cinnamon Raisin and Apple Bread

If you don't have any idea of what to prepare for breakfast, here is a nice recipe of yummy fruit loaf. You will see that Cinnamon Raisin and Apple Bread turns out to be moist, dense and scrumptious!
Provided by: Vishinka
Yields: 8 servings
Number of ingredients: 12
  • 1 medium egg
  • 100 grams apples (peeled and grated)
  • 55 grams butter (melted)
  • 100 grams sugar
  • 275 grams plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 75 grams raisins
  • 55 grams walnut pieces
How to cook:
  1. Preheat oven to 180ºC. Grease and flour an 8½ x 4½ inch loaf pan.
  2. In a large bowl, combine flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, sugar, Add apple, nuts, raisins, eggs. Mix until dry ingredients are moistened.
  3. Bake for 55 to 60 minutes, or until done. Cool on wire rack.
Notes: Tea Brack | Community Recipes, This one-bowl tea bread from Mary Berry is tender, fragrant and simple to assemble. More information. Round Cake Pans · Round Cakes.

Nigel Slater's English Apple Cake

A slim, moist cake, best served warm, that will keep for a day or two wrapped in foil.
Provided by: WelshRarebit
Yields: 0 servings
Number of ingredients: 11
  • 130 grams butter
  • 130 grams caster sugar (unrefined)
  • 3 apples
  • ½ lemon (juice of)
  • ½ teaspoon ground cinnamon
  • 2 tablespoons demerara sugar
  • 2 large eggs
  • 130 grams plain flour
  • 1 teaspoon baking powder
  • 3 tablespoons white breadcrumbs (fresh)
  • sugar (a little extra)
How to cook:
  1. Set the oven at 180 °C/Gas 4. Line the base of a square 24cm cake tin, about 6cm deep, with a piece of baking parchment. I do this with one sheet of paper cut to the exact size of the base of the tin but long enough to come right up the sides. That way you can just lift the paper to remove the cake.
  2. Put the butter and caster sugar into a food mixer and beat till light and fluffy.
  3. Whilst this is happening, cut the apples into small chunks, removing the cores as you go and dropping the fruit into a bowl with the juice of the half lemon. Toss the apples with the cinnamon and Demerara sugar.
  4. Break the eggs, beat them with a fork, then gradually add them to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture.
  5. Scrape into the lined cake tin. Put the spiced apples on top of the cake mixture, then scatter with the breadcrumbs and, if you wish, a little more Demerara sugar.
  6. Bake for fifty-five minutes to an hour. The edges should be browning nicely and the centre firm. Leave to cool for ten minutes or so before turning out. Eat warm. Enough for 8
Notes: Apple and Blackberry Kuchen Recipe | Nigella Lawson, For the cake: Pour 2 1/4 cups of the flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract,

Rosemary Remembrance Cake

The food we eat connects us so deeply to those we love and, perhaps, especially so when they are no longer with us. And this recipe is really in honour of my maternal grandmother, and not just because her name was Rosemary. And yes, rosemary is, as Ophelia tells Hamlet, “for remembrance”, and has been since Egyptian times. Indeed, many Australians and New Zealanders wear a sprig of it to honour their fallen on Anzac Day. This is the cake I make when a friend is bereaved - and I know that many of you, ever since the recipe appeared in Feast, do likewise. It’s plain, undemanding, and offers sweet, scented comfort when grief makes eating difficult. And in its own simple way, it’s a beautiful cake, the rosemary sprig curving out over the top, down the length of the biscuity gold, dense loaf. For US cup measures, use the toggle at the top of the ingredients list.
Provided by: Nigella
Yields: 10 servings
Number of ingredients: 10
  • 1 eating apple (approx 180g / 6oz in weight)
  • 2 sprigs fresh rosemary (1 small and 1 long)
  • 1 teaspoon caster sugar
  • zest and juice of ½ lemon
  • 1 teaspoon butter
  • 225 grams butter
  • 150 grams caster sugar (plus 1 tablespoon)
  • 3 large eggs
  • 300 grams plain flour
  • 2 teaspoons baking powder
How to cook:
  1. Peel, core and roughly chop the apple and put into a saucepan with the small sprig of rosemary, the teaspoon of sugar, the lemon zest and juice, and butter. Cover the pan and cook on a low heat for 4-8 minutes until the apple is soft. How long this takes really depends on the variety of apple you're using. Coxes cook the fastest, and are good here.
  2. Leave to cool, and fish out the rosemary sprig when it is cold.
  3. Preheat the oven to gas mark 3/170°C/150°C Fan/325ºF. Line a 450g / 1lb loaf tin with a loaf liner, or butter and line the bottom with baking parchment.
  4. Put the cooled apple into a food processor and blitz to a pulp. Then add the butter, 150g / ¾ cup of sugar, eggs, flour and baking powder and process to a smooth batter.
  5. Spoon and scrape into the loaf tin and smooth the top. Sprinkle the surface with the remaining tablespoon of sugar and then lay the long sprig of rosemary along the centre of the cake. On baking, the rosemary sheds its oil to leave a scented path down the middle of the cake.
  6. Bake the cake for 50 minutes or until a cake tester comes out clean, then leave to cool on a rack. Slip the paper-lined cake out of the tin once it is cool.
Notes: Apple Crumble Cake | Community Recipes, Apple Crumble Cake | Community Recipes | Nigella's Recipes. nigellalawson. Nigella Lawson. 2M followers. More information
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