Spiced apple and ginger-wine loaf from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Foodycat on May 26, 2021

    I used a couple of pears instead of the apples - they were a bit short of the weight so I added some crystallised ginger as well. Pears don't cook to a nice sour fluff the way Bramleys do so I think the ginger helped the flavour as well. But it's a delicious cake with a lovely texture. I added some pecans to the decoration because I didn't have an apple and the flavours worked well. Loved the ginger wine in the icing!

  • raybun on January 30, 2017

    This is a lovely moist cake. I finally managed to track down ginger wine, in Ontario! I will increase the spices next time as they weren't as noticeable as I like. I've don't think I've ever made an unsuccessful Diana Henry recipe...

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