Posted by: marthabernie | September 29, 2017


I love Irish apple cake because it is buttery and light, and not at all like the usual spice cake. I got this recipe from an Irish cooking magazine which said it originated in County Kerry.  It’s very similar to the earlier Irish apple cake recipes I have posted, but no cinnamon, no orange zest, and the measurements are a little smaller.  I made this for the first time a couple of weeks ago and really love it because it is so simple.  It takes longer to peel the apples than to get the cake in the oven.  Here it is:


4 0z sugar

4 oz butter

2 eggs

2 tablespoons milk

8 oz self-rising flour

4 large cooking apples, peeled, cored and sliced

1 tablespoon brown sugar

1 oz flaked almonds (optional)

whipped cream or custard

Preheat oven to 325 degrees F, and grease a deep round or other baking tin (I used a loaf pan the first time, a bundt pan the second time).

Cream the butter and sugar  until light and fluffy.  Beat in the eggs and milk, then sieve in the flour.  Mix together and then stir in the apples.  The mixture should be quite wet, so if it seems a little dry, add another tablespoon or two of milk.

Spread the batter into the tin and top with almonds (optional) and sugar.  Bake for about 30 minutes until cake tester comes out clean.  Serve cake warm with whipped cream or custard.


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