Chunky apple and marmalade cake from River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried cherries for sultanas.

  • victoria_lmmmv6 on March 25, 2026

    I have made this cake several times. It’s a winner. Keeps for ages. I reduce the sugar as I found it a bit too sweet. Divine still warm from the oven with cream or custard but equally good with a cuppa

  • eliza on May 03, 2019

    I loved this cake; I did make a lot of changes, however. I made this cake to use up some leftover mincemeat and substituted that for the marmalade and the sultanas by weight. I also made a half recipe. I loved the chunks of apple in the finished cake. Like the other reviewer, I found it was fully cooked in less time; 25 minutes at 350 fan for my half recipe. Mine was a little on the sweet side since my mincemeat was probably sweeter than marmalade. Froze well.

  • eeeve on October 21, 2016

    A nice autumn cake, really fresh tasting and moist, a lot like an English fruit cake, but better! Love the chunky apple pieces. Thought it would come out overly sweet, but that wasn't the case. Cake has a very dark colour due to the dark muscovado sugar. Mine was done after an hour already (not the hour and a quarter as stated).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.