Sticky Apple Cake with Drunk Currants Recipe

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6 - 8

Up to 3 days ahead:

  1. Preheat the oven to 180C/gas mark 4. Grease a 20cm/8in diameter cake tin

  2. Melt 50g of the butter in a small saucepan, add the dark brown sugar and stir until dissolved. Gently simmer until rich and dark, then tip in to the cake tin. Arrange the apple slices on top

  3. Beat the light brown sugar and the remaining butter together until light and fluffy, then beat in the eggs, a little at a time. Fold in the flour, spices and spread over the apples. Bake for 35-40 minutes, until springy to touch. Leave to cool in the tin

  4. For the boozy currants, mix the caster sugar and rum in a small pan, add the currants and simmer gently for 10 minutes, then set aside

15 minutes ahead:

  1. Gently warm the cake in a low oven, if you fancy, though it’s just as good served cold. Warm the currants over a gentle heat

  2. Turn the cake out onto a plate, slice and serve with a blob of creme fraiche and a spoonful of currants

Taken from Do Ahead Dinners (£20; Pavilion)


  • 250g butter, softened
  • 100g dark brown sugar
  • 2-3 apples, peeled, cored and sliced
  • 150g soft light brown sugar
  • 2 eggs, lightly beaten
  • 250g self-raising flour
  • 2tsp ground cinnamon
  • 1/4tsp ground allspice
  • Pinch of salt
  • Creme fraiche, to serve
  • For the currants:
  • 100g caster sugar
  • 150ml cup dark rum
  • 100g currants
  • You will need:
  • 20cm/8in diameter cake tin


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(7 ratings)
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