Apple Cake is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of sweetened apples that's cooked until set and served with cream or custard. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Cake.
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This is a classic recipe for a Victorian version of Apple Cake that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Peel and core eight or ten good sized apples, add the peel of one lemon and half a stick of cinnamon. Make them into a marmalade with a half pint of water; boil the whole with one pound of loaf sugar, and keep stirring until it falls in masses from the spoon, when it will be done. Turn it out when cold into moulds or dishes, and add cream or custard.
8 cooking apples (eg Bramleys)
zest of l lemon, thinly pared and finely shredded
1/2 cinnamon stick
300ml water
450g raw cane sugar
Method:
Peel and core the apples then chop coarsely and add to a pan with he lemon zest and cinnamon stick half. Add the water and bring to a boil. Continue boiling for about 40 minutes, or until the mixture darkens to a marmalade-like colour. At this point stir in the sugar until dissolved and continue cooking for about 20 minutes, or until the mixture falls in clumps from a spoon.
Take off the heat and pack the mixture into moulds or ramekins. Allow to cool to room temperature then transfer to the refrigerator to chill. To serve, unmould the apple cake and serve with cream or hot custard.
Apples, 8 or 10; lemon peel 1; cinnamon, 1/2 stick; water, 1/2 pint; sugar, 1lb.