Ingredients:

• 150g butter
• 150g demerara sugar
• 2 large eggs
• 2 apples, peeled and grated
• 2T lemon zest
• 330ml apple cider
• 300g cake flour
• 2t bicarbonate of soda
• 1t mixed spice
• 1t ground ginger
• a pinch of ground nutmeg
• a pinch of ground cloves
• 2t cinnamon
• ½ cup cream

Directions: Preheat the oven to 180ºC and grease a 26cm bundt tin. To make the cake mixture, cream the butter and sugar until the butter is pale. Add the eggs one at a time, beating to incorporate. Add the grated apples, lemon zest and cider, and mix well. Sift the dry ingredients, including 1t of the cinnamon, and fold it into the butter mixture. Spoon this into the bundt tin and bake for 45 minutes to one hour, or until it is springy to the touch and a cake tester comes out clean. Turn it onto a wire rack to cool. Combine the remaining cinnamon and the cream, whipping it until firm peaks form. Serve slices of the cake with dollops of the cinnamon cream. Serves 12 This recipe originally featured in the August 2012 issue of House and Leisure.