Marco’s Apple Cake

In response to lots of requests here is Marco’s recipe for apple cake. He usually doubles the recipe when making it for students and that serves 12 easily and more. It is really nice with cream or ice cream, hot or cold. It keeps very well and is more like a pudding than a cake, very moist and spicy.
4 oz butter
6 oz muscovado sugar
2 large eggs
8 oz plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
2.5 teaspoons baking powder
1-2 lbs peeled and chopped apples
3-4 tablespoons milk

Pre-heat oven to 170C/325F/Gas3. Grease and line a deep 7 inch round cake tin with greaseproof paper. Cream butter and sugar till pale and fluffy. Gradually add the eggs and beat well as you do. Add the flour, spices and baking powder. Mix well. Add apples and enough of the milk to give a soft dropping consistency. Turn in to the cake tin and bake for about one and a half hours until well risen and firm to the touch. Turn out onto a wire rack to cool, alternatively eat hot with cream.