Dorset apple cake



  • Flour, chopped apples, sugar and lard (2:2:1:1) plus 3 dsp of baking powder per kg of flour, the lard rubbed into the flour and all the rest brought together to a firm dough with milk. made into a flat cake 2 cm thick, baked at 190°C for about 1 hour, cut in half, well buttered and eaten hot.