Close up of Cornish Aromatic Apple Cake from above

Cornish Aromatic Apple Cake

This week my friend Margaret gave me some apples from her garden. They were a variety I hadn’t heard of before, Cornish Aromatic. They have a firm fresh flavour with a hint of pineapple. The skin is quite rough and dry so they need to be peeled to use in baking. I decided to use them in my recipe for Cornish Aromatic Apple Cake and found they worked very well.

Cornish Aromatic Apple Cake

Course: Afternoon TeaCuisine: BritishDifficulty: Easy


Prep time


Cooking time






  • 8 ounces / 225 grams salted butter

  • 4 large eggs

  • 8 ounces / 225 grams light brown sugar

  • 12 ounces / 340 grams wholemeal flour

  • 2 teaspoons baking powder

  • 6 ounces / 170 grams raisins

  • ¼ teaspoon ground cloves

  • 2 teaspoons ground cinnamon

  • 2 pounds / 900 grams apples ( I used Cornish Aromatic, peeled and cut into largish pieces)


  • Cream the butter and sugar until light and fluffy.
  • Add eggs one at a time, beating to incorporate fully into the mixture before adding the next one.
  • Sieve the flour, spices and baking powder.
  • Fold into the butter/sugar/egg mixture.
  • Fold the apples and raisins into the mixture.
  • Place into a greased and lined 9 inch / 23cm deep cake tin.
  • Bake in a pre-heated oven 350 / 170 / 150 Fan / Gas Mark 3 for about 1½ hours until the cake is well risen and golden brown.
  • Leave in the tin to cool, unless you want to serve it hot as a pudding with ice cream or custard.

Eat Cornish Aromatic Apple Cake within 2-3 days

Because of the fresh apples this aromatic cake will not keep more than 2-3 days, but it is so nice this it will probably disappear the day you make it!


  1. Sounds really tasty 😋

  2. I Love this cake recipe, is it 3 eggs?

    • Thank you, very sorry and well spotted, I left the eggs out of the ingredients list by mistake. You should use 4 large eggs. I hope you manage to try the recipe. Please let me know if you do.

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