Heat oven to 180C/fan 160C/gas 4.
Butter a 900g/2lb loaf tin and line with
a strip of baking paper, or use a loaf tin
liner (see tip, below). Beat together the
butter and sugar until pale and creamy,
then beat in the eggs one by one. Grate
half the apple and mix it into the batter
with the vanilla, dried fruit and ground
almonds. Mix the baking powder, flour
and spices together with a pinch of salt,
then fold into the mix until even. Spoon
into the tin and level the top.
Thinly slice the remaining apple half,
toss with the lemon or orange juice, poke
the slices a little way into the batter, then
sprinkle with 1 tsp more sugar. Bake for
45 mins, then turn the oven down to
140C/fan 120C/gas 1. Cover the cake
with foil, then bake for another 45 mins
until a skewer inserted into the middle
comes out clean. Cool in the tin.
To finish the cake, melt the marmalade
or jam in a small pan, sieve to remove
any lumps, then brush it over the cake to
glaze the top. Serve cut into thick slices,
and spread with a little butter, if you like. Will freeze for up to 1 month.