Eccles cake

Ingredients

• 250 g pack butter softened for greasing
• 250 g brown sugar light soft
• 2 tsp vanilla extract 
• 4 large eggs 
• 100 g flour plain
• 250 g self-raising flour 
• 100 g buttermilk 
• 2  eating apples diced cored peeled
• 1 tsp ground cinnamon 
• 1 tsp spice mixed
• 0.3 tsp ground cloves 
• 1  lemon zest 
• 2 tbsp butter melted
• 2 tbsp brown sugar light soft
• 85 g currant 
• 85 g raisin 
• 50 g peel mixed
• 85 g icing sugar sifted
• 1  lemon zest 
• 3  coarsely sugar cubes crushed

Equipment

• bowl
• oven
• whisk
• cake form
• skewers

Directions

1. Heat oven to 160C/140C fan/gas
2. Grease and line a deep 20cm cake tin with baking parchment.
3. Mix together the filling ingredients and set aside.
4. Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle.
5. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.
6. Mix the icing sugar with enough lemon juice to make a runny-ish icing.
7. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.