Apple and Potato Cake

Apple and Potato Cake

1/4 cup mashed cooked apple

3/4 cup mashed cooked potatoes

1 tsp. butter

1 cup sugar

1 beaten egg

1/2 cup sultanas

zest of 1 lemon

2 cups self rising flour

1 tsp. nutmeg

Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.

Leave to cool in baking dish.




1 cup all purpose flour

3/4 cup melted butter

1 cup brown sugar

1/2 tsp. cinnamon

Mix well together.


Caramel Sauce

3/4 cup heavy cream

1/4 cup butter, cut into small pieces

1 1/2 cups sugar

1/4 cup plus 2 Tbsp. water

Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Apple Fyri’s Cake

Apple Fyri’s Cake


1/2 cup butter, melted and let cool

2/3 cup sugar

2 eggs

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 tablespoons milk

3-4 apples, peeled and thinly sliced

1-2 tablespoons sugar

1 tsp. cinnamon

Grease and flour 10 inch spring form pan. Preheat oven to 350 degrees.

Beat the sugar and melted, cooled butter. Add the eggs, one at a time, beating well after each. Combine the flour, salt, and  baking powder and add alternately with the milk. Pour into prepared pan.

Arrange peeled apples in a decorative pattern on top of batter. Press gently into batter. Combine the cinnamon and sugar and sprinkle over the top of cake.

Bake on low oven rack for about 30-40 minutes.

Apple Jack Apple Cake



1 cup butter, room temperature

1 cup plus 1 tablespoon superfine sugar

1 cup plus 1 tablespoon brown sugar

3 eggs, room temperature

2 cups flour

1 tsp. baking powder

1/2 tsp baking soda

1 tsp. allspice

1 1/2 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. cardamom

1/2 tsp. salt

3 tablespoons Applejack, Hard cider

3 Granny Smith apples, peeled, cored and cut into chunks

1 cup toasted , chopped walnuts

Preheat oven to 325 degrees. Grease a  8×3 inch cake pan and line with parchment paper.

In the bowl of a mixer add the butter and sugars. Beat until mixture is light and fluffy. Add the eggs one at a time, incorporating well with each addition. Mix additional 1 minute.

In a separate bowl combine the remaining dry ingredients; whisk to combine.

Add flour in thirds to the butter mixture until all flour in just combined.

Pour the Applejack over the apples and mix. Fold apples and nuts into batter.

Spoon into prepared cake pan.

Bake for 55-70 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and allow to cool in pan for 10 minutes before inverting onto a wire rack. Cool 1 hour. Serve with whipped cream.