Melt the butter in a pan or in the microwave and add the rum. Stir well and add it in the egg and sugar mixture.

Now add the cinnamon and sieve in the flour. Fold until just mixed,b ut don’t over work the batter, which you want to keep light.

Gently fold in two-thirds of the sliced apples keeping the rest aside.

Take a 24cm (9 inch) round, fluted non-stick Bundt tin.

Grease the base and sides with butter, making sure to get it into all the edges so that the cake comes out easily. Spoon in the cake mixture.

Arrange the remaining apple slices on top, with the apples gently pushed into the cake mixture but still clearly visible on the surface. You may want to create a nice design or pattern of your choice as they will be visible once the cake is baked and turned out.

Sprinkle a tablespoon of sugar on top of the apples to give a caramelised glaze and bake for 35-40 minutes or until a toothpick comes out clean.

Cool in the tin on a wire rack for 20-30 minutes before removing the cake from the tin.

If you’ve greased the tin properly you should be able to turn the cake out easily. If it sticks a little, gently loosen the sides using a small sharp knife or palette knife around the edges.

Leave to cool completely before serving.

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