Apple Cake with Rum-Soaked Raisins, Ground Almonds and Marmalade

We had a big glut of apples from the tree this week and it really feels like cake weather at the moment so I set about making a recipe with all my favourite flavours for this time of year...

As well as the apples, I also used orange marmalade which just adds an extra fruity note and works well with the cup of tea you're likely to have with the cake. There's also raisins soaked in rum which are a delicious combination any time of the year! Although you could use whisky, sherry, Madeira or even tea if you like instead. Finally, I swapped some of the flour for some ground almonds which add a lovely texture but you can leave them out if you like.

Apple Cake with Rum-Soaked Raisins, Ground Almonds and Marmalade

3 tbsp rum

100g raisins

100g ground almonds (optional)

175g plain flour (or 225g if not using almonds)

2 tsp baking powder

pinch of salt

500g apples, peeled, cored and thickly sliced (prepared weight)

200g butter, softened plus extra for greasing

225g brown sugar

3 large eggs

150g orange marmalade

Preheat the oven to 10C/Gas 3. Butter a 20cm springform cake tin, line the base with baking paper. Warm the rum in a small pan then remove from the heat. Add the raisins and leave to soak whilst you make the cake.

Put the ground almonds (if using), flour, baking powder and salt in a medium sized bowl and combine thoroughly. Beat the butter and 200g of the sugar together in a separate large bowl with an electric whisk for several minutes until really light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour mix with each making sure each one is fully incorporated before adding the next. Add the remaining flour and fold in.

Beat the marmalade to loosen it then fold in the cake mixture. Fold in the raisins and rum and finally the slices of apple. Spread the mixture evenly in the prepared cake tin and scatter the remaining sugar over the surface. Bake for around 1¼-1½ hours or until a skewer inserted into the middle comes out clean.

Leave the cake to cool in the tin for 15 minutes then turn out and leave to cool completely or a wire rack. Serve as it is or warm with cream, yoghurt or ice cream.