Take your apple cake up a notch with a slug of rum and a good pinch of cinnamon. You can take your pick of seasonal apples, but Royal Gala, Braeburn and Pink Lady will all work well.


Method

• Preheat oven to 200°C (180°C fan).

• Halve and core the apples — no need to peel — then slice into half-moons.

• Gently mix the eggs with the sugar in a large bowl.

• 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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