👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (160°C fan/gas mark 4). Grease and flour a 20cm (8-inch) round cake tin.

   💡 Tip: Ensures the cake doesn't stick.
2. 2

   In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

   💡 Tip: Combining dry ingredients ensures even distribution of leavening and spices.
3. 3

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

   ⏱️ 3-5 minutes
4. 4

   Beat in the eggs one at a time, then stir in the Irish whiskey and vanilla extract.

   💡 Tip: Adding eggs gradually prevents the mixture from curdling.
5. 5

   Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

   💡 Tip: Overmixing can result in a tough cake.
6. 6

   Gently fold in the diced apples.

   💡 Tip: Ensures apples are evenly distributed without breaking them down too much.
7. 7

   Pour the batter into the prepared cake tin and spread evenly.

   💡 Tip: Smooth the top for an even bake.
8. 8

   Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.

   ⏱️ 45-55 minutes
9. 9

   Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

   ⏱️ 10 minutes
10. 10

    While the cake cools, prepare the caramel drizzle: melt butter in a saucepan over medium heat. Stir in brown sugar until dissolved.

    ⏱️ 3-5 minutes
11. 11

    Pour in the heavy cream and whisk until smooth. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.

    ⏱️ 2-3 minutes
12. 12

    Remove from heat and stir in the Irish whiskey.

    💡 Tip: Adding whiskey off the heat preserves its flavor.
13. 13

    Once the cake is completely cool, drizzle the caramel sauce over the top.

    💡 Tip: Allow the drizzle to set slightly before slicing.