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Spiced Toffee Apple Cake

Recipe update

A recipe by May Wilson, Powburn

In the last issue of Cheviot Views newsletter (Issue 23), May Wilson gave us a ‘Recipe for Success’ to make Spiced Toffee Apple Cake. Unfortunately, we omitted to publish the ingredients for the toffee sauce. As a few keen bakers have contacted us to get the ingredients so that they can try out May’s recipe, we thought we’d set out recipe again – this time with all the ingredients. Enjoy!

Spiced Toffee Apple Cake

Wondering what to do with those late-summer apples? May Wilson shows us how to make a delicious cake. This recipe will soon feature in the National Trust’s ‘Autumn Cookbook’ which will be used by all the Trust’s catering outlets. Well done May!

ingredients (12 portions)

  • 200g dates
  • 200ml milk
  • 250g margarine
  • 280g self-raising flour
  • 200g light brown
  • 4 large eggs
  • 1tbsp mixed spice
  • 2tsp vanilla extract
  • 3 apples
  • Squeeze of lemon


  1. Heat the oven to 160C fan/gas 4.
  2. Grease and line a 9inch round tin.
  3. Put the dates and milk into a small pan and bring to simmer, remove from the heat and set aside to cool.
  4. Whizz the date mixture to a smooth purée in a food processor or blender, scrape into a large bowl.
  5. Tip in the margarine, flour, brown sugar, baking powder, eggs, mixed spice and vanilla then set aside while preparing the apples.
  6. Quarter and core the apples, then finely slice and add the lemon juice.
  7. Beat the cake ingredients with a whisk until smooth, then place in the prepared tin.

Toffee Sauce (130g)


  • 50g light brown sugar
  • 50g butter
  • 2tbsp double cream


  1. In a small pan, gently heat the ingredients until melted and golden in colour.
  2. Sprinkle the cake with icing sugar then drizzle with toffee sauce.


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