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Mary Berry’s Dorset Apple Cake

Dorset apple cake, a beloved traditional treat hailing from the picturesque county of Dorset in England, offers a delightful fusion of sweet, tender apples and a rich, buttery sponge. This quintessential British dessert, often enjoyed with a dollop of fresh cream or a scoop of ice cream, is a testament to the simplicity and comfort of country baking.

a slice of dorset apple cake on a white plate

Ingredients for Dorset Apple Cake

  • 275 g Self-Raising Flour
  • 225 g Brown Sugar (plus extra for the topping)
  • 100 g Soft Margarine
  • 2 Eggs
  • 175 ml Milk
  • 1 tsp Ground Cinnamon
  • 225 g Cooking Apples (Peeled, cored and roughly chopped)
  • 50 g Sultanas

How to make Dorset Apple Cake

Preheat the oven to 180℃/160℃fan/350℉/Gas 4. Grease and line a 20cm round cake tin.

Add the flour, sugar, margarine, eggs, milk, and cinnamon in an electric mixer bowl or food processor and mix for 40 seconds.

Scrape down the side and mix for another 10 seconds.

Add the apples and sultanas and mix together for a few seconds.

Pour the mixture into the tin.

Sprinkle with some brown sugar and bake for 1 – 1½ hours, until the cake is golden and risen.

Storage

To ensure your Dorset apple cake stays fresh and delicious, follow these storage tips:

  1. Cooling Down: Before storing the cake, allow it to cool completely after baking. This prevents condensation inside the storage container, which could make the cake soggy.
  2. Room Temperature Storage:
  • Place the cooled cake in an airtight container to keep it moist.
  • Store it at room temperature, ideally in a cool, dry place away from direct sunlight.
  • When stored properly, the cake should keep for about 3.
  1. Refrigeration:
  • If you prefer, or if the climate is particularly warm, you can store the cake in the fridge.
  • Wrap the cake in plastic wrap or place it in an airtight container to prevent it from absorbing other flavours from the refrigerator and to avoid drying out.
  • When refrigerated, the cake can last for up to 5 days.
  1. Freezing:
  • For longer storage, Dorset apple cake can be frozen.
  • Wrap the cake tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe airtight container.
  • Label the cake with the date, and it can be frozen for up to 3 months.
  • Thaw the cake overnight in the refrigerator or at room temperature before serving.

Remember that the presence of fresh apples may shorten the shelf life of the cake, so it’s best to enjoy it within a few days for optimal flavour and texture.

a slice of dorset apple cake on a white plate

Mary Berry’s Dorset Apple Cake

Rachel
A lovely moist apple cake that is delicious served hot or cold.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Afternoon Tea, Dessert, Snack
Cuisine British
Servings 8
Calories 384 kcal

Ingredients
  

  • 275 g Self-Raising Flour
  • 225 g Brown Sugar (plus extra for the topping)
  • 100 g Soft Margarine
  • 2 Eggs
  • 175 ml Milk
  • 1 tsp Ground Cinnamon
  • 225 g Cooking Apples (Peeled, cored and roughly chopped)
  • 50 g Sultanas

Instructions
 

  • Preheat the oven to 180℃/160℃fan/350℉/Gas 4. Grease and line a 20cm round cake tin. In an electric mixer bowl or food processor, add the flour, sugar, margarine, eggs, milk and cinnamon and mix for 40 seconds. Scrape down the side and mix for another 10 seconds.
  • Add the apples and sultanas and mix together for a few seconds. Pour the mixture into the tin. Sprinkle with some brown sugar and bake for 1 – 1½ hours, until the cake is golden and risen.
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Nutrition

Calories: 384kcalCarbohydrates: 63gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 44mgSodium: 152mgPotassium: 204mgFiber: 2gSugar: 35gVitamin A: 560IUVitamin C: 2mgCalcium: 74mgIron: 1mg
Keyword cooking apples
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