This cake is ideal to serve as a dessert with ice cream, clotted cream or just thick cream / Jason Lowe
Makes 1x 24cm cake

All the apple-growing regions of the UK have their own versions of this cake. This is ideal to serve as a dessert with ice cream, clotted cream or just thick cream.

170g unsalted butter, softened
170g soft brown sugar
3 medium eggs, beaten
1tbsp honey
240g self raising flour, sifted
1tsp mixed spice
600-700g cooking apples, peeled, cored and cut into smallish chunks
80ml cider

Prepare a loose- bottomed 24cm x 6-8cm deep cake tin by greasing it lightly if it's non- stick, or lining the base with buttered greaseproof paper if not. Pre-heat the oven to 160C/gas mark 3. Cream the butter and sugar together in a bowl until light and fluffy.

Gradually beat in the eggs with the honey. Gently fold in the flour and mixed spice then stir in the cider and apples. Transfer to the cake tin and bake for 1¼ hours, or until a skewer inserted into the centre comes out clean. Cool in tin; serve warm on its own or with thick cream.

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