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This recipe is most often known as Devon Apple Cake, but I have seen it described as Somerset Apple Cake, or Dorset Apple Cake.  So why don't we all agree to be nonpartisan and call it West Country Apple Cake?  It is deliciously moist, and can be eaten plain or with cream.

1 stick butter

1 cup brown sugar

2 eggs

1 tsp vanilla

1 3/4 cup AP flour

1 tsp mixed spice

1 tsp cinnamon

2 tsp baking powder

1 lb Granny Smith (or other tart) apples, peeled, cored and chopped - about 2 large or 3 small

1/4 cup milk

Preheat oven to 325*

Spray with Pam inside 8" round cake pan (or could use a bundt pan)

Cream butter and sugar together. Gradually add eggs and vanilla, beating well after each one.

Sift all dry ingredients together.

Add dry ingredients and mix well.

Add milk, and beat until batter smooth.

Fold in chopped apples

Pour into prepared tin, and bake for 1 1/2 hours until well risen and firm to the touch.  Turn onto wire rack to cool completely.

Optional - lightly dust the top with a little sifted confectioners' sugar.

Can be eaten cold or warm, with or without cream, but it is best in the first two days after baking.

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