• 250 g butter, softened
  • 100 g molasses or dark brown sugar
  • 2 -3 apples, peeled, cored and sliced
  • 150 g light brown soft sugar
  • 2 eggs, lightly beaten
  • 250 g self-raising flour
  • 2 tsp ground cinnamon
  • 0.25 tsp ground allspice
  • Pinch of salt
  • Crème fraîche, to serve

For the currants:

  • 100 g caster sugar
  • 150 ml dark rum
  • 100 g currants


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm-diameter cake tin. Melt 50g of the butter in a small saucepan, add the molasses or sugar and stir until dissolved. Gently simmer until rich and dark, then tip into the cake tin. Arrange the apple slices on top.

  2. 2

    Beat the light brown sugar and the remaining butter together until light and fluffy, then beat in the eggs, a little at a time. Fold in the flour, spices and salt, and spread over the apples. Bake for 35-40 minutes, until springy to the touch. Leave to cool in the tin.

  3. 3

    For the boozy currants, mix the caster sugar and rum in a small pan, add the currants and simmer gently for 10 minutes, then set aside.

  4. 4

    To serve, gently warm the cake in a low oven, if you fancy, though it's just as good served cold. Warm the currants over a gentle heat. Turn the cake out on to a plate, slice and serve with a blob of crème fraîche and a spoonful of currants.


    Get ahead: make up to the end of step 3 up to 3 days ahead.

Recipe taken from Do-Ahead Dinners by James Ramsden (Pavilion, £20)

Nutritional Details

Each serving provides
  • Energy 3425kj 818kcal 41%
  • Fat 39.0g 56%
  • Saturates 23.8g 119%
  • Sugars 65.7g 73%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 1340kj/320kcal

Each serving provides

95.0g carbohydrate 4.1g fibre 7.0g protein

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