Mix the grated apple with the sugar and raisins and soak over night. The next day while you pre-heat your oven to 200 degree Celsius, measure out all the other ingredients and mix well. Then add your apple mix from the day before. Don't over mix, it will be a reasonably stiff mix. Fill evenly into your well greased loaf tin (or use a non-stick one). Put the loaf into the hot oven and turn the oven temperature down to 180 degree, bake for 40-45 min., if you want to add the optional liquor, wait 3-5 min. and then pour over the top of the baked cake while still in its tin (this process is called macerating).
Cool the loaf down before turning out.
Enjoy a slice as is, or spread some butter on, or toast it first, or cut the slices in stripes and serve with your cheeses and a glass of sticky wine (e. g. with a cheese board - my partner loves it with blue cheese :-).
Suitable liquors to use for macerating the loaf are Rum, Brandy, Calvados, Cognac, Armagnac, Cointreau and the likes. I used 220 g of rice flour and 8 g guar gum for the gluten free loaf variation.
If you live in New Zealand, then you can order my own sweet treats online here.
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