Toffee Apple and Gingerbread Loaf

My daughter found this recipe from the "domestic gothess" and it's a really lovely cake, especially if you've got a glut of apples!

Cake

100g softened butter

100g dark brown soft sugar

125g gold syrup

50g black treacle

2large eggs

175g self raising flour

3tsp ground ginger

1tsp cinnamon

1tbsp milk

1/8tsp salt

2 large eating apples peeled and cored, one cut into small pieces (cubes) one thinly sliced

Toffee Sauce

100g chewy toffees

1 1/2 tbsp milk

1. Preheat your oven to 170c. Grease a 8.5in x 4in loaf tin and line with baking parchment.

2. Cream the butter, sugar, golden syrup and treacle together until light and fluffy.

3.Sift in the flour, ground ginger and cinnamon.

4. Beat the eggs into mixture, one at a time, whisking well after each egg with a heaped tablespoon of the flour mixture with each egg.

5. Add the rest of the flour along with milk and salt until just combined.

6. Fold in the diced apple.

7. Scrape the mixture into the lined tin, and level the top. Arrange the sliced apple in a row along the middle of the loaf mixture.

8. Bake for 1 to 1 1/2 hours. After 40minutes cover the top with foil to prevent the loaf from getting too dark. cook until the skewer inserted into the centre comes out clean.

9. Leave to cool in the tin for about half an hour then carefully turn out onto a wire rack to cool completely.

To make the toffee sauce:

1. place the toffees and milk in a small saucepan over a low heat. Stir until the toffees have melted and the sauce is smooth. Add a drop more milk if the sauce is too thick to drizzle.

2. Drizzle said sauce over cake and serve. The cake will keep well in an airtight container for up to a week- though the toffee sauce will lose its shine.

#baking