Fruit cake with apple

How to Make A Traditional Dorset Apple Cake

Published on May 4, 2016 by Helen Best-Shaw 74 Comments
Last Updated on May 13, 2021

This easy Dorset apple cake is simple to make, delicious, packed with flavour with chunks of apple and dried fruit. No mixing machine needed! Add a dollop of cream for a real treat with this classic British bake.

Table of Contents

Dorset Apple Cake

This traditional Dorset apple cake is an easy recipe, with delicious results; the chunks of apple guarantee that it won’t be dry. It’s easy to make by hand, and there’s no need for a mixer. British baking at its best!

I love simple fuss-free cakes like this which are all about the flavour without the need to decorate. If you want to, you can sprinkle some sliced almonds on top just to finish it off!

It’s a great way of using up apples in an autumnal glut. A sharply flavoured eating apple is best for this recipe, to contrast with the sugar in the batter. Bramley apples go soft and fluffy when cooked, which means that the chunks would collapse inside the cake once it’s baked. This is why it’s best to use an eating apple.

Because of the chunks of fruit this cake won’t keep for that long, store in an airtight tin for 2 days, or wrapped in foil in the fridge for 4.

How to make this Dorset Apple Cake Recipe

Firstly heat the oven to 160 ° C (Fan)/320 ° F (Fan)/gas mark 4. Grease and line a 1 lb (15 cm) loaf tin with butter or cake release spray and baking parchment.

Step one – Gather your ingredients.

Step two – Sift the flour into a bowl. Add the cinnamon and baking powder and mix together.

Step three – Cut the butter into small cubes and add to the flour.

Step four – Rub in the butter using your finger tips, until the mixture is the consistency of fine breadcrumbs or damp sand. This will take a good few minutes.

Step five – Stir in the sugar.

Step six – Beat the egg lightly. Gently fold into the mixture.

Step seven – Add the milk and fold it in.

Step eight – By now, you should have a thick batter which you can dollop from the spatula. Add a little more milk if needed to achieve a dropping consistency.

Step nine & ten – Peel and chop the apple into 1cm / 1/3″ cubes. Add it to the batter along with the dried fruit, and fold in.

Step eleven – Pour the mixture into the loaf tin and level with a spatula. Sprinkle the top with demerara sugar or flaked almonds.

Step twelve – Bake for 40–45 minutes. Your Dorset apple cake is ready when golden brown on top and a skewer inserted into the middle comes out clean.

Finally – Allow to cool for 5 minutes. If not using a fully lined tin, run a knife around to loosen the cake before turning out.

The Dorset apple cake will crumble if you slice it when warm, so its best to allow it to cool completely. Because of the chunks of fresh fruit you need to eat within 2 day, or keep in the fridge for up to 4.

How to Line a Loaf Pan Easily

My top tip when baking is to use re-usable non stick cooking and cake liners. Buy a roll and cut a piece to fit all your cake pans and you will ever have to cut a cake liner again.

They last for years and wash with dish soap under a running tap or go through a dishwasher.

When making a loaf cake you only need to line the long sides and base of the tin.

Cake release spray is far easier and more effective than butter, spray the tin, pop the liner in then spray the line, wiping off any excess with a piece of kitchen paper. If needed attach the liner or parchment to the tin with binder clips

Why the Rubbing In Method to Make this Apple Cake Recipe?

The rubbing in method (where the fat is rubbed into the flour) is traditionally used for cakes with a lower fat content – usually less half fat to flour.

Creaming methods (where the sugar is creamed into the fat) are generally used for high fat cakes which have more than half fat to flour.

One huge advantage of the rubbing in method is that it is far easier to do by hand without an electric mixer.

Traditional Dorset Apple Cake Variations

• To make as a Dorset apple tray bake use a 6″ x 6″ tin and bake for 25 – 30 minutes
• Make a gluten free Dorset apple cake by substituting your favourite gluten free flour
• Vary the spices by using it up with a pinch of ground mixed spice or all spice
• Vary the dried fruit, or leave it out. The first time we made this Dorset apple cake we used chopped dried apricots in place of the mixed fruit and topped with flaked almonds.
• Swap up to a third of the flour with the same volume of ground almonds.
• Make a boozy Dorset Apple cake with cider by using cider in place of the milk
• Swap the butter for oil and leave the egg out to make an egg free Dorset apple cake.
• If you love a loaf cake, why not try my Sticky Orange Marmalade Cake?

Dorset Apple Cake Recipe Hints & Tips

• Baking time can vary – this depends on your oven, the shape, material and even the colour of your cake pan. I recommend using an oven thermometer to check the actual temperature unless you have a reasonably new oven with an accurate thermostat and even heat. Oven thermostats are notoriously unreliable. Loaf cakes can take an hour to bake in some ovens.
• If you need to cook it for longer cover the top of the cake with some foil to stop it burning.
• Freshly baked cakes are fragile and crumbly – Especially one like this with chunks of apple in it. It will be far easier to slice if you can wait a couple of hours, or at least until it is cool before enjoying it.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

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Highlight	Nutrient	Unit
kcal	350
fat	16 g
saturates	9 g
carbs	51 g
sugars	18 g
fibre	1 g
protein	4 g
low in	salt	0.63 g

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• 200g dark muscovado sugar
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• 1 tsp baking powder
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