Welsh Harvest Cake

A loaded apple cake, that used to be served during the Welsh harvest season, also called as “Teisen y Cynhaeaf”

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There is this mom-daughter couple that I keep seeing in the mornings while crossing the over-bridge to catch my colleague’s vehicle to office. After working for so many years, I never liked the idea of pooling but with driving taking a toll on my back, HD insisted that I try going alternate days with my colleague. Even though reluctantly, I checked with him and he was all up for the idea. What started as a trial for one week is now on for the past two months and we like the lack of stress it gives and also a relief from the mundane lonely drives. When he is the one who is taking his car, HD drops me by the side of the over-bridge and I have to cross and walk for around 5 minutes to get there. An exercise for me in some sense… hehe…

So coming to the first statement, every time I cross, I see them. The mom takes the child to the opposite side to catch her school bus. I would look at her but she never looked back, or maybe she was so engrossed in getting the child across to her bus. Early this week, I crossed and as soon I saw her eyes had hit me, I smiled. She smiled back. 🙂 The next day, before I could smile, she gave the smile and whispered a “good morning”. I felt very nice about it. Somehow we don’t give care to those who are walking around us. There are a lot of women and kids around who so readily smile or acknowledge back to you because they yearn for some attention. After all, we as human beings love the feeling of being wanted and loved… Also, smiling is charity so let us increase our sadaqah by smiling at our fellow human beings… 🙂

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I have this tiny book called “Bake Yourself Happy”. I had ordered it from Book Depository during one of those impulse purchase and when I saw the book, I was truly dejected – such a small book??? But believe me, the contents are just so heavy! Just like this delicious apple cake I baked from this book. It is said that during the harvest festival, the master feeds the extra reeps to their helpers. I don’t think that the picture gives any justice to how rich and delicious this cake was. Especially if you love apples, this has overload of it. While folding in the batter, the apples were quite more than the batter and I was truly worried, but once it was out of the oven baked, it just turned out amazing! I would really recommend to try this cake to start loving apple bakes… 🙂

Updated with new pictures on June 8, 2021: I completely remember when I had baked this first time. We were carrying the baked cake to some relatives. The second time I baked it was for us to carry it for a little picnic that we were going to. The awesomely moist cake goes perfectly well with a cup of mildly sweet sulaimani, I really must stay. I had only put a little bit about the cake in my earlier post, but if you do like to read a little bit of history on how this cake into existence, then maybe you can read this link. I even discovered it had a very exotic name. Hehe… Hope you like the new pictures and of course, that you will try this cake, when you land up with a lot of apples you don’t want to eat… 😉 Talking about that little book I mentioned, I had baked this amazing chocolate cake from the same book, so yeah, that statement still holds.

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As usual keeping my old picture for memory sake… 🙂

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Welsh Harvest Cake

Course Cakes

Cuisine International

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Author Rafeeda

Ingredients

• 175 gm butter
• 150 gm brown sugar
• 2 eggs beaten
• 210 gm all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg powder
• 1/2 tsp cinnamon powder
• 450 gm apples peeled, cored and chopped
• 50 gm raisins
• 50 gm almonds chopped

Instructions

• Preheat oven to 180 degrees. Grease and flour a 9 inch pan and set aside.
• Whisk well the dry ingredients - from flour to cinnamon powder - in a bowl and set aside.
• Combine the apples, raisins and almonds in another bowl and set aside.
• Melt the butter and sugar on low flame, till the sugar is well dissolved. Allow to cool slightly. Beat the eggs lightly in a large bowl. Slowly add the melted butter-sugar mixture and beat till well combined.
• Slowly add in the dry ingredients and fold well till all are combined.
• Now fold in the apple mixture till coated. The batter would be thick. Spread into the prepared pan.
• Bakes for 35 to 40 minutes till done. Allow to cool in the pan. Serve warm after cutting out from the pan.

Notes

In the original recipe, the apples were asked to be layered in between the batter. I found the batter too less to be divided into two, so I combined all and put into the baking pan.