Turn on the oven to around 160 degrees. Grease and line and 20 inch springform round cake tin.
Beat together 125g butter and 225g dark muscadavo sugar. I had some normal dark brown sugar that needed using so used half and half so this version is not as dark as it would have been had I just used muscadavo.
Add two eggs and mix. Then add 225g plain flour and 2 tbsp baking powder. Now for the spices. This time I used about half a tsp ground cinammon, a tsp of mixed spice, a tsp or ground nutmeg and a good grating of fresh nutmeg. Play around with the spices to suit your taste.
Then add the apples- you need about three medium sized apples. Peel them and then grate into the mix. You can chop them into chunks if you prefer. Mix it all together then pour into the prepared tin.
Bake for about an hour to an hour and a quarter until a squewer comes out clean. While it is cooking make the topping- mix together 2 tbsp demerara sugar and 2 tbsp runny honey (or you can use maple syrup or golden syrup if you prefer).
When the cake is cooked take out of the oven and spread over the sugar honey mix. Allow to cool. It can be kept wrapped in foil for several days.