Adapted from The London Cookbook by Aleksandra Crapanzano You're welcome to substitute another liquor for the Calvados, such as whiskey, apple jack, brandy, Cognac, or rum. If you want to make it without the liquor, you could use apple juice well-spiked with fresh lemon juice, to add some acidity, and perhaps a touch of vanilla extract. The recipe suggests using "baking" apples, such as Granny Smith or Bramley. I rifled through the bin at my market where they sell less-attractive pommes à cuire, or baking apples, at a discount (which I can't resist), selecting ones that felt firm and were varieties I know were on the tart side. Aleksandra told me when I asked her about the quantities before I gave it a go, as it seemed like it was a lot of batter. "This is a big cake," she replied, noting that she had reduced the amount of sugar in the original recipe, and I tried it with even less, as well. I was on the fence about whether I missed the extra sweetness so if you want to make it as she presented the cake, use 2 cups (400g) of sugar, but you could also reduce it to 1 1/2 cups (350g) if you want it less-sweet. For the record, I preferred it with the full amount. (Because I am frequently asked about making a recipe gluten-free, reducing the sugar, and changing pan sizes, I updated my page: Baking Ingredients and Substitutions to answer those questions, and more.) This make a big, generous cake, very moist, and rich with apple flavor. The recipe in the book says it make "6 Fergus portions, which are always generous." I don't want to infer that I'm not generous, but I found it served about ten or twelve people...without anyone thinking I was stingy. - David