Apple Spice Cake

Pecans, 120g, roughly chopped
Dark rum, 125ml
Golden raisins,
160g Caster sugar,
200g Dark brown sugar,
200g, lightly packed
Eggs, 3 extra-large, at room temperature
Vegetable oil, 185ml
Vanilla extract, 2 tsp
Orange zest, 2 tsp, from about 2 oranges
Plain flour, 315g
Baking powder, 2 tsp
Salt, ½ tsp
Cinnamon, 2 tsp, ground
Nutmeg, ½ tsp, ground
Ginger, ½ tsp, ground
Cloves, ⅛ tsp, ground
Granny Smith apples, 680g (3–4 apples), peeled, cored and diced into 1cm pieces
Vanilla ice cream, to serve
Caramel sauce, to serve, warmed

Preheat the oven to 180°C. Grease and flour a 23 x 33cm baking dish.
Spread the pecans on a tray and toast in the oven for 5–10 minutes, until lightly golden.
Set aside.
Combine the rum and raisins in a small bowl, cover and microwave for 60 seconds. Set aside to soak.
In a stand mixer fitted with the paddle attachment, beat both sugars, the eggs, oil, vanilla, and orange zest on medium speed for 3 minutes.
Sift the flour, baking powder, salt, and all the spices into a separate bowl.
With the mixer on low, gradually add the flour mixture to the wet ingredients, mixing just until combined.
Drain the raisins, discarding the rum.
Using a spatula, fold the raisins, pecans, and apple pieces through the batter.
Pour into the prepared dish and smooth the top.
Bake for 35–40 minutes, until a skewer inserted in the centre comes out clean.
Allow to cool slightly, then cut into squares.
Serve warm or at room temperature with a scoop of vanilla ice cream and a generous drizzle of warm caramel sauce.