This is the recipe for my mum's apple cake, the best apple cake and maybe the best cake I've ever eaten. It's great to eat as a dessert with vanilla ice cream or whipped cream with chopped hazelnuts, or sprinkled with sherry or dessert wine. Can be frozen baked and reheated in a microwave. My mum translated this for me from her mother's Danish cookbook, Bo Bedre's Bagebog, by Lilian Kaufman 1966. The original recipe is called Reinette-Kage (Reinette Cakes).