INGREDIENTS
175 ml Clover Butter, melted
200 ml sugar
2 eggs
2.5 ml vanilla essence
375 ml cake flour
5 ml ground cinnamon
2.5 ml mixed spice
2.5 ml grated nutmeg
2.5 ml bicarbonate of soda
2 ml salt
1 x 410 g can pie apples
125 ml chopped mixed nuts
125 ml seedless raisins
ground cinnamon and
whipped Clover Fresh Cream for decoration
Method
Preheat oven to 160°C.
Beat butter, sugar, eggs and essence until light and fluffy.
Sift the dry ingredients together, add to egg mixture and beat until mixed through.
Drain apples and chop coarsely.
Add to batter and mix in. Stir in the nuts and raisins.
Spoon the batter into a greased 26 cm ring tin.
Smooth the top of batter. Bake for 50 minutes until firm and done.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack and allow to cool completely.
Serve dusted with cinnamon and a dollop of whipped cream.
CLOVER INGREDIENTS USED IN THIS RECIPE
