Preheat your oven to 325°F (162°C) and line a 9×5 loaf pan with parchment paper for easy removal.

In a mixing bowl, cream together the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in a splash of vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg.

Gradually add the dry mixture to the butter mixture, alternating with the apple cider, starting and ending with the dry ingredients. Fold in the grated apples gently.

Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

While cooling, whisk together the sifted powdered sugar and heavy cream (or milk) until smooth for the glaze.

Drizzle the glaze over the cooled cake and let it set before slicing.