Spiced Tea Cake by Rosemary Conley - celebrity exercise and fitness guru
Per serving: 200 calories, 3g fat
- 115g (4oz) low fat margarine
- 50g (2oz) reduced calorie granulated sugar
- 2 eggs, beaten
- 115g (4oz) eating apples, grated
- 350g (12oz) dried mixed fruit
- 225g (8oz) self-raising flour
- 2 teaspoons mixed spice
- 1 tsp ground cinnamon
- Preheat the oven to 150C, 300F, gas mark 2. Lightly grease and line a 20cm (8in) round cake tin.
- Using a whisk, cream together the margarine and sugar in a large bowl. Gradually mix in the beaten eggs. Using a wooden spoon, stir in the apples, dried fruit, flour, spice and cinnamon and mix well together to combine.
- Transfer the mixture to a prepared cake tin and bake in the centre of the oven for 1-1.5 hours until the blade of the knife comes out clean when inserted into the thickest part of the cake.
- Allow to cool and serve.
Chef’s tip – you can also bake the cake in a loaf tin and serve slices with custard as a delicious hot pudding.
Why has this recipe been donated to Epilepsy Action?
Each year in October, Epilepsy Action holds a fundraising event called National Tea and Cake Break, asking people to pop the kettle on, make a brew, bake a cake and have a cuppa with us! The money raised goes towards helping everyone affected by epilepsy in the UK!
Holding a National Tea and Cake Break really is a piece of cake! Whether it’s a cup of tea and a cake in your kitchen or a tea party at your workplace, you can hold your Tea and Cake Break anywhere and invite anybody along to share the fun. In the past, we have had Tea and Cake Breaks registered all over the UK; from Cornwall to Scotland, in schools, homes and workplaces.
If reading this recipe has inspired you to hold a National Tea and Cake Break for Epilepsy Action, why not register for your free fundraising pack now and #BakeADifference?