1 cup butter, room temperature
1 cup plus 1 tablespoon superfine sugar
1 cup plus 1 tablespoon brown sugar
3 eggs, room temperature
2 cups flour
1 tsp. baking powder
1/2 tsp baking soda
1 tsp. allspice
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. cardamom
1/2 tsp. salt
3 tablespoons Applejack, Hard cider
3 Granny Smith apples, peeled, cored and cut into chunks
1 cup toasted , chopped walnuts
Preheat oven to 325 degrees. Grease a 8×3 inch cake pan and line with parchment paper.
In the bowl of a mixer add the butter and sugars. Beat until mixture is light and fluffy. Add the eggs one at a time, incorporating well with each addition. Mix additional 1 minute.
In a separate bowl combine the remaining dry ingredients; whisk to combine.
Add flour in thirds to the butter mixture until all flour in just combined.
Pour the Applejack over the apples and mix. Fold apples and nuts into batter.
Spoon into prepared cake pan.
Bake for 55-70 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool in pan for 10 minutes before inverting onto a wire rack. Cool 1 hour. Serve with whipped cream.