Brandy Apple & Cinnamon Cake — A Cosy Bake for Autumn and Christmas

There’s something so comforting about the scent of apples, cinnamon, and brandy filling the kitchen on a cold day. This cake is one of my all-time favourites — rich, moist, and bursting with warmth. It’s perfect for a quiet autumn afternoon or as a festive treat at Christmas.

The combination of brandy-soaked apples, golden sultanas, and sweet spice gives this cake that nostalgic, “cosy home at Christmas” feeling. Serve it warm with a dollop of clotted cream, extra-thick cream, custard, or vanilla ice cream for pure comfort in every bite.

Ingredients

(For a 23–24 cm round cake tin)

• 300g plain flour (or self-raising flour — omit baking powder if using this)

• 150ml brandy

• 2 apples

• ½ cup sultanas

• 3 large eggs

• 125ml olive oil

• 150g muscovado sugar

• 100ml whole milk

• 1 tsp baking powder

• 2 tsp cinnamon

• 1 tsp nutmeg

• 2 tsp vanilla extract

• Sprinkle of caster sugar for topping

Method

Preheat the oven to 180°C (160°C fan). Grease and line a 23–24 cm round cake tin with parchment paper.

Prepare the fruit: Core and chop both apples (no need to peel). Place the chopped apples and sultanas in a bowl or jug, then pour over the brandy. Leave to soak while you prepare the batter.

Arrange the base: Line the bottom of your cake tin with parchment paper. Arrange the soaked apple slices in a neat overlapping pattern to form a decorative base. Sprinkle the soaked sultanas evenly over the top.

Make the batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and nutmeg.

Add the eggs, olive oil, milk, vanilla, and any remaining brandy from the soaked fruit.

Mix gently with a wooden spoon until the ingredients are just combined — don’t overmix.

Pour the batter carefully over the apples and sultanas in the cake tin and spread evenly.

Bake on the middle shelf for 1 hour 15–1 hour 30 minutes, or until golden and a skewer inserted into the centre comes out clean.

*Baking Time Tip:

Every oven bakes a little differently, so start checking your cake around the 55-minute mark. Insert a skewer into the centre — if it comes out clean or with just a few crumbs, it’s ready. If it still looks wet, bake for a little longer and check again every 5–10 minutes.

Cool in the tin for 20–30 minutes before turning out onto a plate or cooling rack. You’ll see the lovely apple pattern on top once inverted.

To Serve

This cake is simply heavenly served warm with clotted cream, extra-thick cream, custard, or vanilla ice cream. The rich apple and brandy flavours make it perfect for autumn — and even better for Christmas time. Every bite tastes festive, cosy, and beautifully old-fashioned.