Recently I made this cake for a work morning tea. I was asked about the origins of this recipe and I realized that the recipe appeared in Cuisine magazine about 20 years ago. I don’t want to mess with a classic but over the years tweaked a bit and reduced the amount of sugar. It is a generous cake and the flavours are so perfect for winter.
485g apples, peeled and chopped
125mls dark rum
1 and a half teaspoons baking soda