Preheat the oven to 180C/350F/Gas 4.
In a saucepan, boil the cider until it has reduced in volume by two-thirds. Leave to cool.
Sift the flour, baking soda, mixed spice, cinnamon and nutmeg into a mixing bowl.
In a separate bowl, cream together the sugar and butter and add the grated apple. Stir in the egg and reduced cider and mix well.
Pour the wet mixture into the dry ingredients and fold in the sultanas and pecans.
Spoon into a greased 20cm/8in spring-form cake tin and bake for 45-60 minutes until springy to the touch and a skewer inserted into the cake comes out clean. Cool before carefully turning out onto a plate.
For the mascarpone cream, whisk together the mascarpone, the cream and the ground cinnamon.
Serve a slice of the cake with a spoonful of the cinnamon cream.