michelle picker cooks

This cake is based on one created by a 10-year-old named Amanda. The original recipe is published in Tamara Millstein’s book “Bake your cake & eat it too!”

Preheat the oven to 160C (320F) and butter a spring-form cake tin, lining it in baking paper. Steep 120g (4¼ oz) of sultanas in 4 tablespoons of warmed whisky. Meanwhile, in a large bowl, mix 2 cups of flour, 1½ teaspoons of baking soda, 1 teaspoon of powdered cinnamon, ½ a teaspoon each of salt and nutmeg and ¼ teaspoon each of ground mace and cloves. In an electric mixer beat together 1½ cups of caster sugar and 1 cup of peanut oil until thick then add 2 teaspoons of vanilla essence and 2 eggs, one at a time. Combine the two mixtures, stirring with a wooden spoon and add the sultanas together with 100g (3½ oz) of roughly chopped walnuts and 2 large green apples and 1 large pear (peeled, cored and chopped). Stir briefly to combine then spoon into the cake tin. Bake for 1½ hours until the top of the cake is firm but springy. Allow to cool for 30 minutes in the tin then turn out to cool. The caramel sauce  served with this cake is made by combining 150g (5¼ oz) of brown sugar, 150ml (5 floz) of cream and 50g (1¾ oz) of butter in a saucepan and simmering for 3 minutes. Serve the cake with a drizzle of sauce and a dollop of cream.