INGREADIENT

• 75g butter, melted
• 1/3 cup brown sugar
• 200g dried apple slices
• 400g tin condensed milk
• 400g tin pie apple
• 375g mixed dried fruit
• 125g butter
• 1 tsp cinnamon
• 1 tsp bicarb soda
• 2 eggs
• 1 1/2 cups self-raising flour

Direction

1. Preheat oven to 160C. Grease and line a 22cm cake tin. Combine melted butter and brown sugar, and pour in prepared tin.
2. Arrange 8 -9 dried apple slices over the caramel in the base of the tin. Set aside.
3. Chop the remaining dried apple. Add to a medium saucepan with the condensed milk, pie apple, dried fruit, 125g butter and cinnamon. Cook over gentle heat for 5 minutes, stirring continuously to ensure it doesn't stick on the bottom. Turn off the heat and stir through bicarb soda. Set aside to cool.
4. Beat eggs in a large bowl. Add cooled fruit mixture and stir to combine. Fold through flour.
5. Pour batter into the prepared tin over caramel and apple circles. Bake for 40 minutes, then remove from the oven and cover with a piece of foil. Return to the oven and bake for a further 40 minutes until a skewer inserted into the centre comes out clean. Slide a knife between the tin and the cake to loosen, then up-end onto a plate. Peel off baking paper, dust with icing sugar and serve.