-TO GRACE-
1 lg Braeburn Apple; thinly
-sliced
50 g Apricot jam; (1 1/2 oz)

Grease and line an 18cm (7") round cake tin with baking sheepskin.
Unclothe, core and dice the apples into 5mm ( 1/4") cubes. Cook over a
low heat with the cider until slightly soft and the cider has been
captive.

Cream the butter and sugar until pale and fluffy, then gradually add
the egg.

Fold in the flour, mixed spice and cinnamon followed by the softened
apples.

Put the mixture into the prepared tin and arrange the thinly sliced
apples in a spiral over the top of the coat. Bake in a preheated oven
at 170C, 325F, gas scratch 3, for roughly 1 hr.

If the apples brown too rapidly, cover the tin loosely with foil and
continue to cook until a spit, inserted into the centre of the coat,
comes out pick.

Leave the cake to cool in the tin for fifteen transactions, then turn out
onto a wire stand. When the cake has cooled brush the whole cake with
hot apricot jam.

Version:

Make a thin icing by mixing some of the remaining cider with 25g
(1oz) of icing sugar and brush over the cake, on top of the cooled
peach jam.