Potato Apple Cake (Irish)

Moist on in the inside and crunchy on the outside. Potatoes and apples are often combined in Irealand as they are both plentiful.

8 oz self-raising flour (225 g)
½ tsp. mixed spice
5 oz butter (150 g)
4 oz Erythritol Gold (115 g)
4 oz potato, cooked and mashed (115 g)
2 large cooking apples, peeled, cored, and diced
2 eggs, lightly beaten
milk, if necessary

Preheat the oven to 350°F (180°C, Gas Mark 4). Grease and line a 2 lb (900 g) loaf tin.

Sift the flour and spice into a bowl, and rub in the butter until it resembles fine breadcrumbs (alternatively, I just used the food processor.)

Stir in the sugar and potatoes.

Stir in the apples, then the eggs and mix until it forms a soft dough.

Spoon into the prepared loaf tin and bake for 1 hour and 15 minutes, or until a skewer inserted into the middle comes out clean.

Remove and turn out onto a wire rack to cool.