Photo by Sares
Apple, Pecan and Gingerbread Cake
150g butter
150g brown sugar
150g golden syrup
200ml milk
1 2/3 cups (250g) plain flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
2 eggs, lightly beaten
75g pecan nuts, roughly chopped
3-6 pieces crystallised ginger, thinly sliced (you can omit if you dislike)
2 granny smith apples, peeled and diced (make sure they are small apples because the cake will end up too moist if it has too much apple in it)
1. In a small saucepan combine butter, sugar and golden syrup. Heat on a medium heat until butter has melted and mixture is smooth. Add milk, stir and set aside to cool.
2. Meanwhile preheat oven to 180 degrees and grease and line a 1.5L capacity tin (loaf or 9″ round).
3. Sift flour, baking powder, cinnamon and ginger together into a large mixing bowl. Make a well in the centre and pour in the butter mixture. Stir gently to combine then fold through the eggs and 3/4 of the apples, pecans and ginger.
4. Pour into prepared tin and sprinkle over remaining apples, pecans and ginger.
5. Bake for 50 minutes or until a skewer comes out clean (cooking times can vary depending on tin and oven).
6. Leave in the tin to cool for 5-10 minutes before inverting onto a wire rack.