You can make these cakes with eating apples or with cooking apples, according to taste and availability.
Apple cakes (makes about 12)
2 oz (approx 50 g) butter
2 oz (approx 50 g) light brown soft sugar
4 oz (approx 100 g) self-raising flour
1 tsp (1 x 5 ml spoon) ground mixed spice or ground cinnamon (optional)
3-4 oz (approx 75-100 g) apples (weight after peeling and coring)
Cream the butter and sugar until light and fluffy. Mix in the beaten egg.
Stir in the flour and spice (if using).
Peel and core the apples. Grate or chop finely. Stir the chopped/grated apples into the cake mixture.
Put spoonfuls of the mixture into greased bun tins. It doesn’t spread much during cooking, so you can fill the tins quite full. I usually get about 12 buns out of the mix.
Bake in a moderately hot oven about 180 C, until set and golden brown.
Cool on a wire rack.
Keeps for a week in an airtight tin, or can be frozen.