Preheat the oven to 180C/160C Fan/Gas 4.
Place the cider into a saucepan over a high heat. Bring to the boil and cook until reduced by two thirds.
Sift the flour, bicarbonate of soda, mixed spice powder, cinnamon and nutmeg into a bowl.
In a separate bowl, mix the apples with the sugar and butter. Add the eggs and reduced cider to the apple mixture and stir well. Add the spiced flour mixture to the apple mixture and mix well. Add the sultanas and pecans and fold together to combine.
Spoon the cake mixture into a 20cm/8in springform round cake tin and bake in the oven for 45–60 minutes, or until a skewer comes out clean when pushed into the centre of the cake. Turn out the cake onto a wire rack and leave to cool.
For the mascarpone cream, whisk together the mascarpone, cream and cinnamon in a bowl.
To serve, place slices of cake onto plates and spoon the mascarpone cream alongside.