4 oz butter
6 oz soft dark brown sugar
2 eggs, beaten
8 oz Holgate wholemeal flour plus 2 tsps baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
1 lb apples (any kind) peeled, cored and chopped
3-4 tbsps milk
clear honey and demerara sugar for topping

Line a 7″ round cake tin, or a loaf tin with baking parchment.
Cream butter and sugar.
Add the eggs gradually, beating well.
Add flour, baking powder and spices and mix well.
Fold in apples and milk to make a soft dropping consistency.
Fill tin and bake in a pre-heated oven (325F/170C/gas 3) for 1 hour 30 minutes.
When cool, brush with honey and sprinkle with demerara sugar.

This is a wonderfully moist cake that can be eaten by itself – it doesn’t last long when we millers get to it! It’s also ideal for serving as a pudding with creme fraiche or cream, and a fruit compote.

Jenny Hartland