Preheat the oven to 180°C.
Boil the cider in a pan until reduced by two thirds.
Sift the flour, bicarbonate of soda, mixed spice, cinnamon, and nutmeg into a bowl.
Mix the grated apples with sugar and melted butter in a separate bowl.
Stir the eggs and reduced cider into the apple mixture.
Combine the spiced flour mixture with the wet apple mixture.
Fold in the sultanas and chopped pecans.
Spoon the batter into a 20cm spring-form tin and bake for 45 to 60 minutes.
Cool the cake on a wire rack.
Whisk together the mascarpone, cream, and cinnamon.
Serve slices of cake with a spoonful of mascarpone cream.