Or, how we enjoyed lockdown more
This is a buttery rum cake with apple. It uses pretty standard pantry ingredients, and it's a great thing to make when you have a few extra apples.
This recipe is for an 18 cm cake pan or standard loaf tin.
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
2/3 cup caster sugar
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum
2 baking apples, peeled, cored and diced
Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
Preheat your oven to 180 C/ 350 F.
In a small bowl, whisk together the flour, baking powder and salt. Melt the butter and sugar in a small saucepan, then set aside to cool. Whisk the eggs, add the vanilla and rum and add to the dry mix. Add the remaining ingredients and mix lightly.
Pour into your greased or parchment-lined pan and bake for 40 minutes. Check with a knife or toothpick for doneness. Allow to cool 30 minutes before cutting into the cake.