Grease and line an 18cm (7") round cake tin with baking parchment. Peel, core and dice the apples into 5mm ( 1/4") cubes. Cook over a low heat with the cider until slightly soft and the cider has been absorbed.

Cream the butter and sugar until pale and fluffy, then gradually add the eggs.

Fold in the flour, mixed spice and cinnamon followed by the softened apples.

Put the mixture into the prepared tin and arrange the thinly sliced apples in a spiral over the top of the cake. Bake in a preheated oven at 170 °C, 325°F, gas mark 3, for approximately 1 hour.

If the apples brown too quickly, cover the tin loosely with foil and continue to cook until a skewer, inserted into the centre of the cake, comes out clean.

Leave the cake to cool in the tin for fifteen minutes, then turn out onto a wire rack. When the cake has cooled brush the whole cake with hot apricot jam.

Make a thin icing by mixing some of the remaining cider with 25g (1oz) of icing sugar and brush over the cake, on top of the cooled apricot jam.

with cream or custard. Enjoy it with tea or a glass of chilled cider.