Apple, cranberry & cider cake

I saw this delicious cake recipe in Maria's place The Goddess"s Kitchen.
I love the name of her blog and she has writtten A blog dedicated to perfecting the art and joy of baking and cooking by an aspiring domestic goddess!

And I can assure you, if you jump over to her place you will see what she means by Perfecting the art and joy od baking.
Her place is raining with delicious baking goddies. Just like this Spiced Apple, Cranberry & Cider Cake
When I saw the cake I knew I was going to male them, but then I don't have the book she had written from were she got the recipe so I mailed her to ask her if she would be kind enough to send me the recipe and i think in a flash I got the recipe in my mail, whiwh I was so pleased and when I saw the ingridients , I was happy as I had all the ingridients here at home.
So this is what I made for sunday afternoon coffee. Ofcourse as it is sunday i took the cake to my inlaws place.
We all loved them.
I sreved with a dollop of freshly whipped cream.
Thankyou Maria for you wonderful recipe.

It was a real high cake

Ingridients:

3 medium red skinned eating apples
100 gm dried sweetened cranberries
200 ml dry cider
350 gm self raising flour
2 tsp ground cinamon
175 gm light muscovado suage ( I added 125 gm)
175 gm unsalted butter, melted
3 eggs beaten
For the topping
1 medium apple thinly slices and pips removed
3 tbsp of apricot jam, warmed.

For the cake peel and core the apples, then chop them rough.
Put the apple, cranberries, and cider in a saucepan and bring to the boil , then simmer very gentley for 5 minutes.
Remove the pan from the heat and set aside to cool completley.

Prehat the ocen to 180°C. Grease and baseline a 20 cm springform tin fitted with a flat base.
Sift the flour and cinamon into a bowl and stir in the sugar. Add the melted utter, eggs and apple and cider mixture. Stir untill just combines, then spoon into the prepared tin and lever the surface.
For the topping arrange the apple slices evenly over the top of the cake mixture.

Bake in the oven for 50-60 minutes or untill a skewer inserted into the center comes out clean. Leave to cool in the tin for 5 minutes, then turn out into a wire reack.

Brush the apricot jam over the top of the cake while it is still warm. Leave to cool completleu , then serve in slices.

Serve the with whipped cream or custard.