150g Tararua Butter, melted
2 cups well drained slightly stewed apple (approximately 3 fresh apples) or canned apple-pie filling
1 cup Chelsea Raw Sugar
2 eggs
2 cups Edmonds Standard Grade Flour
2 tsp Edmonds Baking Powder
2 tsp ground cinnamon
1/2 cup sultanas
1/2 cup chopped walnuts
Chelsea Icing Sugar, to dust
Whipped cream, to serve (optional)

Preheat oven to 170°C fan bake.
Grease a 20cm cake tin or line with baking paper.

Mix Tararua Butter, stewed/canned apple, Chelsea Raw Sugar, eggs, Edmonds Standard Grade Flour, Edmonds Baking Powder, cinnamon, sultanas and walnuts together.
Spoon into the tin. Bake for 50 - 60 minutes or until golden and when a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack.

Serve warm, dusted with Chelsea Icing Sugar and with a generous dollop of whipped cream.