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Toffee Apple Traybake

  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Toffee Apple Traybake


  • 175g (6 oz) Stork tub
  • 350g (12 oz) self raising flour
  • 3 medium eggs
  • 175g (6 oz) light brown sugar
  • 2 teaspoons ground cinnamon
  • 100g (4 ½ oz) dates, chopped
  • 2 eating apples, peeled, cored and chopped
  • 25g Stork
  • 5 tablespoons light brown sugar
  • 2 tablespoons single cream (or Elmlea Single)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place all the cake ingredients in a mixing bowl and beat well with a wooden spoon until well mixed.
  2. Spoon into a greased, and lined traybake tin.
  3. Bake on the middle shelf of a pre-heated oven 180° C,160 ° C fan oven, Gas mark 4 for approximately 35-40 minutes.
  4. Leave the loaf in the tin for 10 - 15 minutes before turning out and removing paper. Cool on a wire tray.
  5. Place all icing ingredients in a saucepan and melt slowly until sugar has dissolved. The bring to the boil and boil for 3 minutes. Take off the heat and wait until slightly cooler. Beat well and then drizzle over the traybake. When set, cut into slices.