This is a gorgeously moist, dense cake packed with apple chunks and toffee-like dates, with a crunchy cinnamon top.

Its quick to prepare, but it does need a long, slow bake and plenty of time to cool, unless its for a pudding, in which case, serve warm with custard, cream or even ice-cream.

175g butter

175g granulated sugar

1tsp ground cinnamon

2 large eggs

175g self – raising flour

4 eating apples, peeled, cored and chopped into small pieces

80g pitted dates, finely chopped

2tbs caster sugar, mixed with 1tsp ground cinnamon

Method

Preheat the oven to 170c, gas 3, 325f

Grease and line a 20cms x 20cms square tin with non-stick baking paper.

Cream the butter and sugar together until pale and fluffy, and then beat in the cinnamon and the eggs. If the mixture starts to curdle, beat in a spoonful of flour. Fold in the remaining flour, fold through the chopped apple and the dates.

Pour the cake mixture into the tin and gently level the top using a knife or the back of a spoon.

Sprinkle the caster sugar and cinnamon mix evenly over the mixture.

Bake for 60 minutes or until a skewer comes out clean when inserted into the middle of the cake, and the topping is cracked.

Place on a wire rack and leave to cool in the tin before cutting into 10 pieces.

Enjoy warm or cold either way its an amazing cake.