These irresistible delicious Granny cakes are the perfect teatime treat. A batch can be quickly baked and enjoyed warm from the oven. The only problem is that it may be impossible to just eat only one! If you like fruit cake but fancy something lighter, quicker, and already individually portioned then Granny cakes are ideal.
Next add the apple sauce, vanilla and plant-based milk. Stir well to incorporate the ingredients. Don't worry if the mix looks split or curdled, this is fine, just mix well.
Sieve the flour directly into the mixture and stir the flour through the ingredients.
175 grams self-raising flour
Lastly stir through the dried fruit.
70 grams mixed dried fruit
Divide the cake batter between the 12 cupcake cases. Level the tops out a little, but not too much, just until they look a bit more even on the surface.
Bake on the middle shelf for 25 minutes or until cakes are risen, golden and a skewer popped in comes out clean.[If using a fan oven check after 20 minutes as fan ovens tend to bake faster.]
Cool in the baking pan for about 5 minutes before removing to cool on a wire rack.
Once cool sieve the icing sugar over each cake to decorate.
1 tablespoon icing sugar
These little teatime cakes can be enjoyed warm soon after they come out of the oven or at room temperature. The icing sugar can still be added even though the cakes are warm - although keep in mind that the sugar will quickly be absorbed into the warm cake if left to sit.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store Granny cakes for about 3-4 days. Although these tasty cakes are almost guaranteed to be gone well before the second-third day!
Granny cakes can be frozen for 2-3 months. Wrap well with food wrap and place into a freezer-safe food container.
Refresh Granny cakes by popping into a warm oven for a few minutes just to warm through. A little extra powdering of icing sugar can be added after warming, if liked.
Instead of ready prepared dried fruit mix replace with roughly equal quantities of currants, raisins, and sultanas. Or just use one dried fruit such as raisins.
We tend to use Stork baking spread for our bakes but we have had good results with dairy-free Vitalite and Dairy-Free Flora margarine.
You can use any margarine, spread, block, butter, that you normally use for baking.
We like to use oat, soya, or almond milk for baking but you can use your usual type of milk for this recipe.
We used jarred apple sauce for these cakes - the type intended for serving along with savoury meals. You can use any type of apple sauce or apple puree including home-made apple sauce or puree.