Chunky apple and raisin cake

I'm a great fan of apple cakes and have posted several recipes on here. This one sounded good, especially as I had some raisins to use up, and a few apples getting soft in the fruit bowl. It comes from my collection of magazine recipes, which one day I WILL organise!
The recipe added peel [which I dislike] and the grated rind of an orange, but I didn't add these as I wanted the spices to come through. I used more spice than the recipe stated as I love them!
A nice, easy cake which we ate warm, as a pudding, last night, with some creme fraiche. The cooking smell was MMMMMMMM!

75g butter or margarine
175g soft brown sugar
110g plain flour
110g wholemeal flour
2 tspns baking powder
1 tspn mixed spice
1 tspn cinnamon
2 eggs
3 or 4 apples - cooking or eating - about 550g
120g raisins
milk

Grease and line a 20cm round cake tin.
Preheat oven to 180C/350F/gas4

In a bowl, mix together the flours, spices and baking powder.
Peel, core and chop the apples into little cubes, put them in a bowl and add 1 tbspn of the flour mixture and roll them in it.
In another bowl beat the sugar and butter/margarine together till it's fluffy. Beat in the eggs and gently fold in the flour mixture.
Lastly add the chopped apple and mix in. If the mixture is too dry, you can add a little milk.

Put the mixture into the tin and bake for about 40 , depending on your oven. The original recipe said to bake for an hour, but I found that mine was ready after 40 mins.
Dust the top with icing sugar.

I like the chunky texture of this cake, but OH didn't like the wholemeal flour addition.

Honey, raisin and carrot cake

As part of our 'trying to lose weight', I thought I'd make a healthier cake! Sounds logical to me! At the end, I decided to ice it with orange flavoured glace icing - not so healthy!
The original recipe is from an old copy of 'Woman's Weekly' magazine, but I've adapted it several times, so I think of it as my recipe now!

3 medium carrots
85g raisins
85g honey
1 tspn vanilla essence
3 eggs
125ml rapeseed oil [or any vegetable oil]
125g sr flour
125g wholemeal sr flour
1 tspn baking powder
1 heaped tspn cinnamon - if you like it, as I do!
25g soft brown sugar
2-3 tbspn milk

heat oven to 170C/325F/gas4

Grease and base line a 20cm springform cake tin.
Grate the carrots - not too finely.
Put the eggs, honey, vanilla and oil in a bowl and beat together.
Then put the flours, baking powder, cinnamon and sugar in another bowl and mix them together.
Add the flour mixture to the egg one and mix it all together well.
Stir in the carrots and raisins and add some milk to make it a nice soft mixture.
Put into the tin and bake for 45-50 mins, middle shelf.

I just mixed the icing sugar with some orange juice to make a thickish icing.

              The cake has a nice cinnamon flavour - not too much, just there in the background.