Apple, sultana and marmalade cake.

This cake is a recipe from Hugh Fearnly-Whittingstall’s “Fruit.”

It’s the kind of cake I love the most actually, chunky, loaded with stuff, doesn’t need icing and is as suitable for a cheeky second breakfast!





3 tbsp lime cordial
1/2 cup (90g) sultanas
200g butter, softened
3/4 cup (155g) dark brown sugar
3 large free-range eggs
1 1/4 cups (190g) wholemeal self-raising flour
2 tsp baking powder
150g orange marmalade
3-4 large green apples (about 500g), peeled, cored, quartered and thickly sliced
1 tbsp raw sugar


Preheat oven to 180°C.

Grease and line a 20cm springform cake tin.

Put the lime cordial and sultanas into a small saucepan and heat gently, then turn off and set aside for later use.

Cream the butter and sugar until light and fluffy and well combined.

Add an egg and a tablespoon of flour, beat through, then repeat until all 3 eggs are in the mix.

Fold through the remaining flour and baking powder.

Using a fork, whisk the marmalade to break it up, then add to the batter. Fold in the sultanas and the apple.

Transfer batter to tin, spreading out to the edges with a spatula or the back of a spoon.

Sprinkle over  raw sugar.

Bake for 1 1/4 hours until a skewer comes out clean when tested, and cake is golden.

Allow to cool in pan before turning out.


Look at that chunky, messy, packed-full cake: it’s unsightly but so LUSH. Make a stonking great mug of strong tea to have with it why don’t you?

~Yours keeping you in cake, K180, x



  1. Apples, sultanas and marmalade… winning! I’m totes trying this in the Thermomix. It looks de-fricking-lishus! Thanks for sharing xx

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