A simple yet deliciously different cake recipe, with juicy chunks of tangy Jazz apple and a rich, dark undertone of rum.

Preparation Time: 10min
Cooking Time: 40min
Serves: 6-8

1. Preheat the oven to 180ºC and grease a 23cm cake tin.
2. Mix together the flour, baking powder and salt.
3. Using a mixer or food processor, cream the butter and granulated sugar until light and fluffy before adding the eggs, one at a time. Make sure you scrape down the sides of the bowl so it is thoroughly mixed and combined.
4. Add the vanilla and rum and mix.
5. Add half the flour mixture and mix on a low speed until just combined. Scrape the sides, then add the other half and mix again.
6. Gently fold the JAZZ™ Apples into the mixture.
7. Scrape the batter into the prepared tin and even the top.
8. Bake for about 40min, or until the cake is golden. Test with a toothpick to make sure it comes out clean.
9. Allow the cake to cool on a rack and give it a dusting of icing sugar.
10. It can be served warm or at room temperature, on its own or with a dollop of vanilla ice cream.