Melt your butter in a saucepot over a medium heat.
Let it keep melted and begin to foam, you want the foam to rise up. Once it begins to change to a golden brown colour, turn off the heat.
After about 5 minutes, add your rum or brandy. This will let the alcohol evaporate but the flavour stay strong. Allow to cool for a further 10 minutes.
Whisk your eggs a little with a fork and add your milk, squeeze of half a lemon and your cooled melted butter mix.
In a large bowl, sieve the flour and bread soda. Add in 150g of sugar, 1 tsp cardamom, ½ tsp cinnamon and a pinch of salt.
Mix the dry ingredients well and pour in your wet mixture.
Fold it all in gently until combined.
Peel, core and slice your apples, toss them in a bowl with juice of the other half of lemon to stop them going brown.
Line can 8-10” round tin with grease proof paper on the base. Butter it all heavily, scatter in your 100g of sugar. Shake it all around and pour the excess sugar onto the apples.
Sprinkle 1 tsp cardamom and ½ tsp cinnamon over the apple mixture and toss well.
Pour your batter into the greased tin. Spread your apples on the top- artfully if you wish.
You can also do this as an upside down cake, layer the apples on the bottom and pour the batter over them!
Bake in the oven for 35-40mins, depending on the size of your tin, you will see the edges are coming away from the tin and the top is golden brown.
Once out of the oven, remove from the tin while hot and serve with delicious ice cream/chantilly and a dusting of icing.
