From The Dairy Book of British Food.
"Both Somerset and Dorset lay claim to this deliciously moist cake which is equally good served with cream and eaten warm as a pudding. It is best consumed within two days of being made".
Grease and line a deep 7" round cake tin with greaseproof paper (waxed paper).
Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency.
Turn the mixture into the prepared tin and bake at 325F for 1 1/2 hours, until well risen and firm to the touch. Turn out on a wire rack to cool.
When the cake is cold, brush with the honey and sprinkle with the light brown sugar to decorate.