1 3/4 cups (265 g) unbleached all-purpose flour

2 tsp baking powder

1/4 tsp ground cinnamon

1/2 cup (115 g) unsalted butter, softened

1 1/4 cups (265 g) lightly packed brown sugar

3 eggs

2/3 cup (150 ml) apple juice

1 1/2 cups (185 g) peeled, cored and diced Empire apples

1/2 cup (70 g) raisins

1/2 cup (50 g) toasted pecans, coarsely chopped

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.

In a bowl, whisk together the flour, baking powder and cinnamon.

In a large bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, stir in the dry ingredients alternately with the apple juice until smooth. Using a spatula, fold in the apples, raisins and pecans. Spoon into the pan.

Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Run the blade of a knife between the cake and the pan and unmould.

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