Published: 13 August 2013
This is a recipe I’ve been baking for many years. It’s a rich cake, moisten by a whisky sauce. This was one of the favourites at Pontac Manor in Paarl, our previous venture. When I bake it I can’t help thinking of our friend Dinie Joubert. Many of our regular visitors at Pontac will remember her as the bubbly personality at reception. In the years to follow Dinie fell in love and married her blue eyed farmer boy, Roelof Joubert. Together they run the family farm on the outskirts of Paarl. Lucky for me that they have a holiday house in De Kelders, so I still get to see them regularly, and it is from them that I still get guavas and peaches for preserving…… and I still pay my jam fruit in apple cake!
For the Cake…
250g Soft butter
200ml Caster sugar
15ml Baking powder
75ml Oats Bran
50ml Wheat Bran
100g Pecan nuts, chopped
6 to8 poached apples (see recipe) or 375g Pie apples (1 small tin)
45ml Cinnamon sugar
Pour whisky over raisins and let it stand (pop them in the microwave for 30 sec to really plump them up). Cream the butter and sugar together in mixer till pale in colour.
Add 2 table spoons of flour (so that the egg can blend smoothly into the butter mix). Then beat in the eggs one at a time. Sift the flour and baking powder together and stir in the oats and wheat bran. Add the flour to the butter mix.
While slowly whisking, pour the milk over. When the mixture starts coming together give it a quick whisk. Stir in the nuts and sultanas (and any excess juice). Spoon a layer of cake mix over the bottom of a prepared 26/28cm round cake tin. Place a layer of apples on top Repeat with cake mix and then the apples. Finish of with sprinkling the cinnamon sugar over the top.
Bake for 50/60 min @ 180C. Test with a cake tester to make sure it’s done!
125ml Sticky Brown sugar
Place everything in a small pot. Bring to a slow boil, stir till all the ingredients are melted together. Remove from heat and set aside to cool. Pour over the cake a soon as it comes out of the oven.
Enjoy the cake slightly cooled or at room temperature with ice cream, crème fraiche or plain yoghurt.