recipe from Furzelea see http://www.cullens.org.uk/1.Cullens_hhp_trip_19.htm

Cake

 4 oz Butter

8 oz Dark soft brown sugar

2 Beaten eggs

1 tablespoon ground ginger

8 oz SR Flour

10 oz peeled, cored, diced cooking apple

Topping

 2 tablespoons demerara sugar

1 tablespoon runny honey

1 piece preserved ginger finely chopped

1 tablespoon preserved ginger syrup

Method

Cream butter and sugar then slowly add eggs.   Sift flour and ground ginger and fold in.   Mix in apple.   Put into 8 inch cake tin.

Bake for 50mins – 1 hour at 160˚C fan oven

Topping

Mix honey, syrup, demerara sugar and preserved ginger and spread over the cake whilst still warm.