British apple, prune and almond cake


We probably all have at least one recipe that we can make blindfolded. A recipe that we grew up with, or fell in love with, or one we have done time and time again. We don’t need a recipe book, we know the ingredients off by heart and enjoy creating the dish. Often these are the best things we make in the kitchen.

For me, my ‘blindfold’ recipe would probably be some sort of quiche, flan or tart. The first thing I was taught to make was shortcrust pastry, or rather jam tarts. As I grew up Mum and I made batch after batch of these sweet little treats. Some would been filled with damson jam, some raspberry jam, and some even marmalade. Later the jam tart making turned into quiche making. Perhaps a simple quiche Lorraine, an olive and spinach flan or maybe a leek and mushroom tart all using that same shortcrust pastry.


Recently we holidayed with friends in Wales. Each night we took turns to cook. One friend made a delicious apple cake. I think she could have made this cake blindfolded. There wasn’t a recipe book in sight, and she reeled the recipe off to me as I took notes. This cake had started life in a handwritten cookbook that her mother had given her as she went to university. Unsurprisingly it was delicious, with lots of fruit and a hint of caramel.

For me, pastry is easy and familiar, but a sponge cake is more unknown. I decided I needed to rectify this. I took my friend’s recipe as a starting point and then read Delia Smith, Leiths and Good Housekeeping’s thoughts on sponge cakes. This recipe is the result. A simple, straightforward cake that I hope will become one of those ‘blindfold’ dishes.


British apple, prune and almond cake

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8


  • 85 g / 3 oz self raising flour
  • 1 tsp baking powder
  • 110 g / 4 oz soft margarine
  • 110 g / 4 oz caster sugar
  • 25 g / 1 oz ground almonds
  • 2 tsp ground mixed spice
  • 2 large eggs
  • 2 eating apples – weighing around 220g / 8 oz
  • 110 g / 4 oz prunes
  • 12 g / 1/2 oz flaked almonds (optional)
  • icing sugar to dust (optional)

2 lb loaf tin / 23 x 13 x 7 cm / 9 x 5 x 3”


  1. Preheat the oven to 180C / 160C fan / 375F / Gas mark 4.  Grease and line the cake tin.
  2. Sift the flour and baking powder into a large mixing bowl. Add the margarine, sugar, ground almonds, mixed spice and eggs and beat for two minutes using an electric whisk.
  3. Peel and core the apples. Chop them up into small pieces. Roughly chop the prunes.  Mix the fruit into the cake mixture and pour into the greased tin. Sprinkle over the flaked almonds.
  4. Bake for 45 – 55 minutes or until lightly brown on the top and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before allowing to cool on a wire rack.
  5. Dust with icing sugar and serve.


  • Carbohydrates: 38g


6 thoughts on “British apple, prune and almond cake

  1. I have just taken my apple and prune cake out of the oven and it looks great. I needed to up the quantities (6oz for sugar and fat and 3 eggs), its for a party. All seems to have worked out fine – despite numerous interruptions whilst I was measuring out the quantities. Waited for the full 2 minutes whilst the machine beat the mixture, as instructed. This felt like an age. I must usually allow the mixture to mix for about 14 seconds, judging by how long 2 minutes felt! Looking forward to enjoying it. Thanks so much.

  2. Tried this cake x 2
    First time it fell apart when I lifted it from the tin….
    Second time I accidentally used icing sugar … instead of castor sugar……
    Surprisingly, both times it tasted delicious …. a true “idiot proof” recipe …..

    Pam Walker

    1. Hi Pam,

      You have properly tested this recipe, thank you! I’m glad you found it delicious despite the mishaps.

      Thanks for reading.


  3. I’m a new subscriber and can hardly wait to try out some of your recipes. They sound delicious, and as I am an American they also are a bit different which is a lovely change. I am an experienced cook, but I wonder if you could add just one thing to your recipes. The size and shape of the tins that cakes or casseroles are cooked in can make a difference, and probably your home subscribers know what that should be. Just as I know with American recipes. 8. 9, 10 inch round tin or 8 or 10 inch loaf tin are all cake or bread tins I am familiar with including bundt cake tins etc. I know it doesn’t make a lot of difference, but to have it come out looking and tasting its best, the right size pan helps.
    Thanks for making such a delightful site. I look forward to each to new recipe.

    1. Hey Roberts,

      Thanks so much for subscribing! You are spot on – the size and shape of cooking ‘vessels’ is important. I’ll make sure I’m more consistent in adding these as I move forward. If there are any recipes you wanted to make which lack these details please let me know and I’ll share the size with you.


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