Tea and cake is one of the best ways to get you through the afternoon. This one of our favourite cakes that always goes down a storm when we bake it. Enjoy!>




200g (1 cup) golden caster sugar

3 large eggs

150ml (2⁄3 cup) Donegal rapeseed oil

350g (13⁄4 cup) flour

½ teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon bicarbonate of soda (bread soda)

1 teaspoon baking powder

110g (2⁄3 cup) golden raisins or sultanas

80g (2⁄3 cup) walnuts, crushed

Pinch of salt

Grated zest of a lemon

2 cooking apples, grated 


Preheat the oven 180°C/350°F.

Place the sultanas or raisins in a bowl of hot water and allow to soak for 15 minutes to plump up.

Whisk the sugar and eggs until doubled in volume and pale cream in colour. Warm the rapeseed oil and slowly whisk in with the eggs and sugar.

Sieve the flour, cinnamon, ginger, bread soda, salt and baking powder together. Then gradually add in to the oil and sugar mixture. Fold in well.

Drain the raisins or sultanas from the water and add to the mixture along with the lemon zest, crushed walnuts and grated apples. Mix thoroughly. The mixture should be stiff at this stage.

Butter and flour a 20cm spring form cake tin and spoon in the mixture. 

Bake for about 45 minutes until a skewer placed in the middle comes
out dry.

Carefully remove the cake from the tin and allow to cool on a wire rack.

Honey Cream Cheese Frosting

120g (1⁄2 cup) cream cheese

2 tablespoons honey

Whisk together and spread evenly onto the cake once it has cooled. 

Written by Jane Lamberth — September 12, 2012