|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground allspice||1/2 Teaspoon|
|Ground nutmeg||1/4 Teaspoon (optional)|
|Margarine/Butter||1/2 Cup (8 tbs)|
|Soft light brown sugar||3/4 Cup (12 tbs) (packed)|
|Eggs||2 , beaten|
|Golden raisins||1/3 Cup (5.33 tbs)|
|Apples||2 1/2 Cup (40 tbs) , diced|
|Raw sugar||2 Tablespoon|
|Shortening||2 Tablespoon (for greasing)|
1) Preheat oven to temperature of 350 degrees.
2) With aluminum foil, line a deep 8-inch springform cake pan. Grease with the shortening.
3) Into a bowl, sift the flour and sift in the baking powder, allspice and nutmeg, if using. Stir well to mix the ingredients together thoroughly.
4) With the help of an electric mixer, beat the margarine and soft brown sugar together till the mixture is pale and fluffy.
5) Add the eggs, a bit at a time, beating well after each addition. In case the mixture starts to curdle, add 1 tablespoon of flour mixture with the next addition of egg.
6) With the help of a large metal spoon, fold in the flour mixture, followed by two-thirds of the diced apples and golden raisins.
7) Into the prepared cake pan, turn the batter and level the surface.
8) Scatter the remainder of the apples evenly over the surface of the batter and then sprinkle sugar all over.
9) Bake the cake in the preheated oven for about 1 ½ hours, till the top is firm at the center. About 60 minutes into cooking time, cover the cake with wax paper to prevent scorching.
10) Let the cake stand for about 10 minutes, remove from the pan and peel off the foil. Place on the wire rack and let the cake cool completely.
11) Place the cake on a decorative cake pan and serve at room temperature or chilled. The cake makes a good dessert as well as an excellent tea/coffee accompaniment.