Ginger pecan cake

This is one of the recipes I have stolen off my mum. She makes this one all the time, and it's one of the few cake recipes that she has made successfully several times (sorry mum!) 

You could also use walnuts or even almonds in this one, or a mix of nuts if you're not that keen on the pecans.

Ingredients:

1 ½ cups self raising flour

1 tsp bicarb soda

1 tblspn ground ginger

1 tspn mixed spice

100 unsalted butter, chopped

1 large apple, cored and diced

½ cup brown sugar

½ cup treacle/maple syrup

1 cup milk

1 egg

¾ cup pecan, chopped

Glaze:

¼ cup water

2 tblspns caster sugar

½ tspn powdered gelatine

Method:

Grease a 22cm round cake tin, line with baking paper

In a food processor, place flour, bicarb soda, ginger, mixed spice and butter. Process until it resembles a fine crumble. Stir in the apple.

Ina  saucepan, mix the sugar, treacle and milk. Stir over a medium heat until warm and mixed through, but don’t bring to the boil.

Mix in the flour mixture, followed by the egg and half of the nuts.

Pout it all into a prepared pan, then sprinkle with the remaining nuts.

Bake in a 180C oven for about 50 minutes to an hour, or until cooked when tested.

For the glaze, mix the ingredients in a small saucepan, mixing well until the gelatine is dissolved.

Brush over cake.Allow to cool to room temperature before serving.