I LOVE recipe threads because they appeal to my nature 
I used to bake a lot of food, but that was when our house was busy with people coming and going and my husband was still alive. Owing to a difference of opinion with cookers...(you really do not want to know that saga) -I ended up with a mini-oven which works beautifully for me on my own, but into which one can not cram a proper cake! Or do any special cooking as its regulator is a bit basic.
But I used to make an apple cake, back in the old days. I never wrote down the recipe because it was second-nature....and now I have forgotten the subtle details. But basically it was a sponge cake base absolutely saturated in roughly chopped eating-apple (skin can be left on if well washed), with a little finely-grated lemon/orange peel and liberally sprinkled with cinnamon, and a little nutmeg. Even a pinch or two of curry powder won't go amiss in that mix. Don't skimp on the sugar, no matter what the "sugar police" tell you because it's nice if a bit sweet. But that is up to personal taste.
I used to bake on about 200 or maybe a tad less....for as long as it took to get golden brown, and when tested with a thin sharp knife or a skewer, the knife came out fairly dry (ish) but not really sticky. Lining the cake tin with greaseproof paper will stop it burning and getting overcooked around the sides. If by any chance it sinks in the middle that doesn't matter so long as the skewer comes out without sticky stuff on it,
I used to bake a lot of food, but that was when our house was busy with people coming and going and my husband was still alive. Owing to a difference of opinion with cookers...(you really do not want to know that saga) -I ended up with a mini-oven which works beautifully for me on my own, but into which one can not cram a proper cake! Or do any special cooking as its regulator is a bit basic.
But I used to make an apple cake, back in the old days. I never wrote down the recipe because it was second-nature....and now I have forgotten the subtle details. But basically it was a sponge cake base absolutely saturated in roughly chopped eating-apple (skin can be left on if well washed), with a little finely-grated lemon/orange peel and liberally sprinkled with cinnamon, and a little nutmeg. Even a pinch or two of curry powder won't go amiss in that mix. Don't skimp on the sugar, no matter what the "sugar police" tell you because it's nice if a bit sweet. But that is up to personal taste.
I used to bake on about 200 or maybe a tad less....for as long as it took to get golden brown, and when tested with a thin sharp knife or a skewer, the knife came out fairly dry (ish) but not really sticky. Lining the cake tin with greaseproof paper will stop it burning and getting overcooked around the sides. If by any chance it sinks in the middle that doesn't matter so long as the skewer comes out without sticky stuff on it,
