Ginny got this recipe from Dish magazine but she left out the "horrid" raisins and added more apple.

This cake is more apple than batter and is great served with a big dollop of softly whipped cream or warm with a scoop of ice-cream

½ cup raisins soaked in warm water for 20 minutes
2½ cups plain flour
1 tablespoon baking powder
½ teaspoon sea salt
1 teaspoon each ground cinnamon, nutmeg and ginger
¾ cup brown sugar
finely grated zest 1 lemon
2 eggs
1 cup buttermilk
¼ cup melted butter
2 crisp red apples, skin on
Caramel Glaze
¼ cup brown sugar
¼ cup icing sugar
2-3 teaspoons lemon juice

Grease a 22cm cake tin and line the base with baking paper

Preheat the oven to 180˚C.

Combine all the dry ingredients and the lemon zest in a large bowl and rub with your fingertips to infuse with the lemon oil.
Add the apples and turn to coat in the flour.
Drain the raisins.
Whisk the eggs, buttermilk and butter together and using a large metal spoon, gently fold into the flour mixture along with the raisins.
Quarter and core the apples. Cut into ½ cm thick slices and fold into the batter. Ensure there are no pockets of flour in the batter.
Tip into the cake tin and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out with just a few moist crumbs. Cool for at least 30 minutes before removing from the tin.
Glaze: Stir the ingredients together in a jug, adding enough lemon juice to give a pourable glaze. Drizzle over the cake letting some drip down the sides. Cake will keep in an airtight container for 3 days. Serves 8-10