Windfall apple and nut loaves

There are still apples everywhere, so if you’re lucky enough to have some windfull beauties hanging around, this is a brilliant way of using them up. This recipe makes enough for two loaf cakes, and they freeze well, so you can eat one this weekend and save one for a chilly winter day when you need a little cheering up.

180g butter or margarine

180g caster sugar

180g self-raising flour

1/2 tsp ground cinnamon

½ tsp mixed spice

½ tsp vanilla essence

3 large or 4 medium eggs

4 Tbsp chopped mixed nuts

3 apples, peeled, cored and chopped into 1cm dice. Apple sizes vary so you need 300g of prepared, diced apples 

1 tbsp caster sugar mixed with 1/4 tsp cinnamon to sprinkle over the top

Extra caster sugar for serving

Heat the oven to 170 degrees

Line 2X 1 lb loaf tins with greaseproof paper

Cream the butter and sugar together until light and fluffy. You can do this by hand or with a mixer. Add the eggs and mix in well. Stir in the  flour , cinnamon, mixed spice and vanilla essence. Gently fold in the diced apple and split the mixture evenly between the two loaf tins.

Sprinkle the caster sugar and cinnamon mix evenly over the top. Bake for 35-40 minutes until lightly golden on the top. Test with a skewer to see it’s cooked inside, and if it comes out clean, it's done. Remove from the oven and place on a wire rack in the tin.  Leave to cool in the tin for at least half an hour and dredge with a little more caster sugar before serving.