Australian Apple And Raisin Cake (Snowman Edition)

Now it is very quickly becoming a tradition that I make this cake every Christmas. As I don’t consume any dairy or animal byproducts, I miss out on most desserts  offered around the Christmas period and after the traditional Christmas dinner. Instead of being awkward and sitting there dismissing all that’s offered to me, I make this ‘accidental’ vegan cake and offer it around to the family as well as myself – they seem to love it.

Although this cake isn’t officially classed as a ‘Christmas’ cake, I find it pretty damn suitable for the occasion and I find that once you tell the elders that it’s a Mary Berry recipe, they seem more than accepting.

This recipe is featured in the BBC Book Simple Cakes by Marry Berry.

Here are the ingredients:


1 large cooking apple, peeled, cored and thickly sliced

100g vegan butter/margarine (the original recipe isn’t actually vegan for those of you meat-eaters and veggies)

100g light muscovado sugar

1 tsp bicarbonate of soda

175g self raising flour

1 tsp cocoa powder

1/2 tsp freshly grated nutmeg (I just used ground nutmeg)

1/2 tsp cinnamon

75g sultanas


White ready-to-roll icing

Orange ready-to-roll icing

Black ready-to-roll icing


Edible glitter


  1. Firstly, grease the cooking tin and line the base with cooking paper. The original recipe uses your usual deep, round, loose bottomed cake tin, but as mine is being turned into a glorious snowman, I use a hemisphere cake tin. Pre-heat the oven to Gas Mark 3/160 degrees celcius/ 325 Farenheit. Put the apple slices into a small pan, add a small amount of water and cook until tender. Stir the apple mixture to break it down but it doesn’t have to be smooth puree – chunks of apple are good in this cake
  2. Next, put the butter and sugar into a large bowl and mix together until evenly blended. Mix together the warm apple and bicarbonate of soda in a small bowl. Next, add this mixture to the butter and sugar and mix.
  3. Sift the flour, cocoa powder, nutmeg and cinnamon into the mixture, add the raisins and fold in gently. Pour into the prepared cake tin and level with a spatula or spoon.
  4. Bake in the oven for 50 minutes to 1 hour, until the cake is golden brown in colour, springy to the touch and has begun to shrink away from the side of the tin. Allow to cool for 5-10 minutes, then empty the cake out of the tin. Leave on a wire rack to cool completely.
  5. To decorate, warm up some marmalde and smother the entire rounded side of the cake. Next, place the already rolled out white icing onto the cake. Smooth it over and cut off any extras leaving a clean finish. You are now free to decorate the snowmans face however you please. I use black ready-to-roll icing modelled into balls for eyes, as well as for the mouth to mimick pebbles. For the nose I use orange ready-to-roll icing modelled into a 3d carrot. I stick all of the snowman’s features down using the heated marmalade. For the finishing touches I sprinkle some edible glitter over the entire cake for a christmassy touch and some ribbons tied around the outside (usually to cover up by dodgy icing job).

Now all I’ve got to with mine is finish decorating it, but I’ve been offered to head out for drinks. Southern Comfort wins this time. Pictures will follow shortly (my guess is tomorrow morning).

Merry Christmas.


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