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Caramelized Apple and Cinnamon ‘Bonfire’ Cake

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Diced apples bound in a delicious Muscovado batter, baked and sliced into fingers. What's not to like about this yummy fall cake.
This recipe has been one of my favorite ways to serve apples since I started cooking. I enjoyed it so much I even put it on the menu for The Queen for afternoon tea and with 'lashings' of custard for Princes William and Harry in the royal nursery.
The gorgeous smell of the cinnamon and apples cooking on a cold winters day when you walk into the house is amazing. And it is so easy to make.

Link to the Muscovado sugar… https://amzn.to/3EcZaYa

Link to the English Clotted Cream… https://amzn.to/3vL2BCt

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Bonfire Cake Recipe
Makes 12 bars

8 oz self rising flour
4 oz butter
Pinch of salt
4 oz muscovado sugar
1 tsp cinnamon
1 lb cooking apples
6 oz golden raisins
1 egg
¾ cup milk

1 oz sugar for topping

Grease an 8×6 baking sheet.
Rub the butter into the flour, sugar cinnamon and salt
Dice the apples and add to the mix along with the raisins.
Stir in the milk and egg
Spread into a baking sheet – sprinkle with sugar
Bake for 15-20 minutes 350 degrees
Cool and cut into squares
Serve with Clotted cream (optional)

4650 | Chefs | Cooking

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Written by The Chef's Circle

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