Both Somerset and Dorset lay claim to this delidously moist cake which is equally good served with cream and eaten warm as a pudding. It is best consumed within two days of being made.
MAKES ABOUT 10 SLICES
100 g (4 oz) butter
175 g (6 oz) dark soft brown sugar
2 eggs, beaten
225 g (8 oz) plain wholemeal flour
5 ml (1 tsp) ground mixed spice
5 ml (1 tsp) ground cinnamon
10 ml (2 tsp) baking powder
450 g (1 lb) cooking apples, peeled, cored and chopped
45 - 60 ml (3 - 4 tbsp) fresh milk
15 ml (1 tbsp) clear honey
15 ml (1 tbsp) light demerara sugar
1. Grease and line a deep 18 cm (7 inch) round cake tin with greaseproof paper.
2. Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency.
3. Turn the mixture into the prepared tin and bake at 170°C (325°F) mark 3 for 1 1/2 hours, until well risen and firm to the touch. Turn out on to a wire rack to cool.
4. When the cake is cold, brush with the honey and sprinkle with the demerara sugar to decorate.
