This cake is quite possibly the most every-day cake in the Russian culinary repertoire; every, and I mean every, Russian household makes this cake. I took my family recipe and replaced the brandy with dark rum, doubled the amount of apples and added in a few more spices. The resulting cake is delicate and lovely, a bounty of apples suspended in a slight amount of batter. And it tastes even better the next day, so you can make it the night before and enjoy it with morning tea.
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