Serves 8-10

295ML GRAPESEED OR CANOLA OIL

175ML LIQUID HONEY

55 GRAMS DARK BROWN SUGAR

50 GRAMS WHITE SUGAR

2 TSP VANILLA

3 LARGE EGGS

4-5 CRISP APPLES, CORED AND SHREDDED/GRATED

365 GRAMS ALL PURPOSE FLOUR

2 TSP BAKING POWDER

1 TSP BAKING SODA

½ TSP SALT

2 TSP GROUND CINNAMON

½ TSP GROUND ALLSPICE

ICING SUGAR

HONEY

preheat oven to 350F

in a large bowl, whisk together the oil, honey, sugars, vanilla and eggs until smooth

add in the apples and mix to combine

in a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice

add the flour mixture to the wet mixture and stir until just combined

liberally grease a 9-inch bundt pan and evenly pour the batter in

bake for 45-50 minutes, until golden brown. Test for doneness by inserting a wooden skewer in the centre - ensure there is no wet batter clinging to the skewer

remove from oven and leave to cool for 5-8 minutes

invert onto a serving platter, lift the pan away

allow to cool for a further 15-20 minutes

dust with icing sugar and serve with additional honey for drizzling