Preheat the oven to 180oC/350oF/Gas
4. Lightly grease a 1-litre ring tin with oil.
Sift together the flour and ground
cinnamon, then stir in the muscovado sugar.
Toss together the diced apple and
cranberries. Stir into the dry ingredients, then add the oil and apple
juice and beat together well.
Spoon the mixture into the prepared
ring tin and bake for 35-40 minutes, or until the cake is firm to the
touch. Turn out and leave to cool completely on a wire rack.
To serve, drizzle warmed cranberry
jelly over the cake and decorate with apple slices.