1 cup white sugar
125g butter at room temperature
2 large eggs
1 cup self raising flour
40g tin of mixed spice
500g granny smith apples (or 400g tin pie apples), peel & sliced
Prehead oven to 170 degrees. Grease and line an 18cm tin. Place apples in a saucepan, add a little water and cook until soft. Cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each. Fold in flour and spice. Spread half of the mixture over the base of the cake tin. Spread this with the cooked apple in an even layer. Take care not to mix the apple into the cake mix. Layer the apple with dollops of the remaining cake mixture. It won't cover the top completely. Bake for 40 minutes, or until cooked when tested. Cool in the tin before turning out.