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1
In a large saucepan combine the McIntosh apples with the water and lemon peel, bring the water to a boil and simmer the apples, covered, for 20 minutes, or until tender.
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2
Cook the mixture, uncovered, over moderately high heat, stirring, until the water is almost evaporated.
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3
Force the mixture through a food mill into a bowl, and allow the puree to cool.
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4
Generously butter a 9 inch springform pan and preheat the oven to 350F (180C).
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5
In a large bowl cream the butter, beat in the sugar and beat the mixture until light and fluffy.
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6
Beat in the egg and the apple puree.
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7
Into a bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
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8
Stir the flour mixture and the pecans gently into the apple mixture and pour the batter into the springform pan.
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9
Peel and core the Granny Smith apples, halve them lengthwise and cut them crosswise into thin slices.
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10
*Arrange the apple slices decoratively in bunches on the batter, pressing them lightly into the batter.
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11
Bake the cake in the middle of the oven for 1 1/4 hours, or until a cake tester inserted in the center comes out clean.
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12
Remove the cake to a rack.
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13
In a small saucepan melt the jam over low heat, brush it over the cake and let the cake cool in the pan on a rack for 20 minutes.
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14
Run a sharp knife around the edge of the pan to loosen the cake and remove the sides of the pan.
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15
Serve the cake warm or at room temperature with the whipped cream, if desired.
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16
Note: If you prefer, substitute 3 large firm pears to make the fruit puree.
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17
Use 2 firm but ripe unpeeled pears, halved lengthwise, cored and cut into thin slices for the top of the cake.
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18
Press the slices in, keeping the round side of the slices up, and pressing them straight into the batter.
