Bramley Apple Fruit Cake

5 from 4 votes

This Bramley Apple Fruit Cake is a softer, lighter version of your regular fruit cake. Packed with apples, dates, sultanas and cranberries and flavoured with a touch of citrus and spice. This naturally gluten-free cake is beautifully moist and delicious with a cup of tea or a good pour of custard.

Prep Time20

Cook Time50

Total Time1 10

Course: Cake

Cuisine: British

Servings: servings

Calories: 402kcal

Author: Georgina Hartley

Ingredients

125 g unsalted butter
150 g dark muscovado sugar
Finely grated zest 1 orange
Finely grated zest 1 lemon
2 eggs medium, 60g each
300 g bramley apple (1) peeled, cored and grated
100 g dates pitted and chopped (about 5)
80 g dried cranberries
80 g sultanas
100 g oat flour
125 g ground almonds
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons apricot jam
50 g flaked almonds toasted

Metric - US Customary

Instructions

Pre-heat the oven to 180°C/160°C fan/ gas mark 6. Line and grease an 8 inch diameter x 4 inch round cake tin.
Beat the butter and sugar with the orange and lemon zest in a large mixing bowl with an electric mixer or in a stand mixer for 3-4 minutes until creamy.
Add the eggs one at a time and mix in until fully combined.
Add the grated apple and dried fruit and mix in well.
Whisk the oat flour and ground almonds together with the baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and salt in a large bowl then stir into the batter.
Pour into the cake tin and place in the oven.
Bake for 50 minutes.
Remove from the oven, carefully insert the cake out of the tin and leave to cool completely on a wire rack.
Pour the apricot jam into a small saucepan and heat until the jam is runny.
Brush the cooled cake all over with the apricot jam then decorate with the toasted flaked almonds.

Video

Notes

Ingredient Substitutions

Dried fruit. You can swap any of the dried fruit for your favourite ones.

Dairy-Free Version. Swap the butter for a plant based alternative.

Favourite tips

Tip #1. Rub the muscovado sugar through your fingertips before adding to the butter to release the clumps.
Tip #2. Grate the apple directly before adding it to the cake batter.
Tip #3. Brushing the surface of the cooled cake with the apricot jam gives the cake a beautiful shine, you will be surprised how effective it is!

I have included even more in depth tips and troubleshooting in the full post above.

Storing

This cake keeps very well in an airtight container at room temperature for up to 5 days.

Freezing

Don’t freeze with the apricot conserve or the flaked almonds. Allow the cake to cool completely then double wrap it in plastic wrap and aluminium foil before storing in the freezer. It will keep well for up to 2 months. Defrost at room temperature before unwrapping and finishing the decoration.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 slice of cake, assuming the cake is cut into 10 servings.

Nutrition