As you’ve probably guessed by now, I’m not a fancy baker – if you’re looking for marzipan mice and lattice piping, you’ve come to the wrong place. Don’t get me wrong, I’m full of admiration/envy for anyone who can do that stuff, it’s just that Mother Nature chose to “bless” me with big, fat sausagey fingers and the patience of a… well, let’s not go there, shall we? So the cakes I make most often tend to be on the plain side looks-wise, though there’s usually some fruit and spices in there to liven things up. When I saw this recipe on Donal Skehan’s website, I knew it was going to be right up my street. It has all those wonderful autumn flavours – apple, ginger, maple – wrapped up in a pillow-soft, sticky crumb. Next time, I might even throw in a handful of slightly tipsy sultanas too. Unfortunately, I can’t tell you if this cake keeps well because CB and I literally hoovered it up (I recommend it for breakfast too, with a cup of black coffee, but that might just be me). But I do recommend you give it a go – and then invite me over!!