if you want a light, sweet cake try the pineapple meringue, otherwise the apple id more substantial.
Pineapple Meringue Cake
Pineapple Meringue Cake has been a favorite of Better Homes & Gardens readers since 1930. It combines the fluffiness of yellow cake with the crunchiness of meringue.
1/4 cup butter or margarine, softened
1/2 cup castor sugar
2 egg yolks
1/2 tsp. vanilla
1 cup plain flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 egg whites
1 tsp. vanilla
1/2 tsp. rum extract (optional)
1/2 cup granulated sugar
1/2 cup chopped pecans
1 cup whipped cream
2 Tbsp. icing sugar
1 tsp. vanilla
1 x 8.25-oz can crushed pineapple, drained
In a small mixer bowl beat together butter and the first 1/2 cup sugar; add egg yolks and the 1/2 teaspoon vanilla. Beat with electric mixer till light and fluffy. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into 2 greased and floured 8x1-1/2-inch round cake pans.
Wash and dry beaters and bowl thoroughly. In a small mixer bowl beat egg whites, the first teaspoon vanilla, and the rum extract till soft peaks form; gradually add the remaining 1/2 cup sugar. Beat till stiff peaks form. Drop small spoonfuls of egg white mixture over unbaked batter in pans, then carefully spread out to cover. Sprinkle pecans over egg whites. Press lightly into surface.
Bake in a 350º F. oven for 25 to 30 minutes or till a wooden toothpick inserted in centre comes out clean. Cool cakes in pans for 10 minutes.
Carefully remove from pans. Turn cake layers meringue side up; cool thoroughly. About 1 to 2 hours before serving make filling: Combine whipping cream, powdered sugar, and the remaining vanilla. Beat till soft peaks form. Fold in pineapple. Place one layer, meringue side up, on cake plate. Spread filling over. Place second layer on top with meringue side up. Chill 1 to 2 hours. Store in refrigerator. Makes 10 servings.Apple, date and caramelised almond cake

2 medium apples. (use eating variety that will hold shape when cooked)
200 g finely chopped fresh dates,
1 teaspoon bicarb-soda
1 cup boiling water,
125 g unsalted butter at room temperature,
1 cup caster sugar,
1 egg,
1 + 1 / 2 teaspoons vanilla,
1 cup plain flour
1 / 2 cup self-raising flour
1 / 2 teaspoon salt
50 g roasted almonds or hazelnuts, chopped (use flaked almonds roasted in over)

Topping :
120 ml milk
90 g butter
3 / 4 cup brown sugar (can use 1 /2 light and 1 / 2 dark)
1 teaspoon vanilla
110 g flaked, blanched almonds

1. Preheat oven to 180C. Line base of 20 cm spring form pan with paper, butter and flour paper and tin. Peel, core and chop apples into chunks. Place in bowl with dates, add bicarb-soda then pour in boiling water. Mix, then cool to room temperature.
2. Beat butter and sugar until light and fluffy, about 6 minutes. Mix in egg and vanilla, Sift plain and SR flour and salt together and add to the bowl alternatively with cooled apple mixture. Lastly add nuts.
3. Scrape batter into tin and bake for 1 1 / 4 hours until a fine skewer in the middle comes out slightly moist.
4. When cake is nearly ready, it’s time to make the topping. Heat milk and butter in a small saucepan. When butter melts, add sugar, vanilla and nuts and cook about 5 minutes, until slightly thickened. If your timing is right, the cake should be ready to come out of oven. Flatten top of cake with the back of a spoon and spread topping over. Put cake back in over for 10 to 15 minutes until topping is deep golden brown.
5. Leave to cool on rack, in tin. To serve, remove from tin onto plate. Serve with dollop of thick cream