Brown sugar, brandy, golden raisins, toasted pecans, and plenty of autumn apples - that's what this cake is made of.
It's chewy, sticky, sweet, and a little burnt around the edges. It's chunky with fall fruit and gooey with a brown sugar brandy sauce. It's autumn heaven on a plate, and we have the recipe, from Regan Daley's terrific IACP-award-winning cookbook.
• Click here for the full post: Recipe: Sticky Spiked Double-Apple Cake with a Brown Sugar-Brandy Sauce