Ushering in the changing of the clocks and commemorating the last gasps of Autumn with this moist, spice-filled cake.
220g unsalted butter, cubed and softened
220g soft muscovado sugar + 20g for sprinkling
220g self-raising flour
½ tsp ground cinnamon
½ tsp finely grated nutmeg
½ tsp crushed cardamom
½ tsp ground mace
Pinch of sea salt
4 large eggs, beaten
2 apples, cored and diced
1 apple, cored and sliced lengthways
1 pear, cored and diced
1 pear, cored and sliced lengthways
Preheat the oven to 170 degrees (fan). Grease and line a 20cm cake tin.
Sift the flour into a large mixing bowl with the spices and salt.
Add the eggs, sugar and butter and mix well.
Stir in the diced apples and pears.
Put the mixture in the cake tin.
Arrange the sliced apples and pear in concentric circles over the top.
Sprinkle with the extra brown sugar and bake for around an hour, or until a skewer comes out clean.
Serve with double cream.