This recipe is called "Margaret's Hot Apple Cake with Caramel Sauce", sent in by her daughter Sandra Moore, who says "When mum baked a cake, it was an 'honouring process' for the recipient: "I've done this for you, you are special". I added ginger to the recipe, and my flatmate and I certainly enjoyed the cake, and the caramel sauce added a decadent touch.
3 medium apples (about 450g) peeled and cored
250g butter, chopped
1 tsp vanilla essence
1 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups plain flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
1/2 cup finely chopped walnuts (I didn't have any, so just left them out)
Preheat the oven to 180 degrees C. Grease a 24cm springform cake tin and line the base with baking paper. (I didn't have baking paper, so just greased it thoroughly with butter and dusted it with flour - it worked fine, the cake came out easily).
Finely slice the apples.
Beat the butter, vanilla essence and sugar until light and fluffy.
Add the spices.
Add the eggs one at a time and beat until just combined. Sift in the flour and baking soda. Lastly add the apple and nuts (if using).
Spread mixture into the cake tin and bake for 1 hour. Stand for 10 minutes before removing from the tin. Dust with icing sugar if eating as a cake, or make the caramel sauce to serve hot as a dessert. (This cake is suitable for freezing).
1 cup firmly packed brown sugar
300ml carton cream
1 Tbsp dark rum (optional)
Combine sugar and cream in a saucepan. Stir over heat without boiling until sugar is dissolved. Simmer, stirring, for about 5 minutes or until slightly thickened. Stir in the rum if using.