Tag Archives: cooking apples

Somerset Cider Apple Cake

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According to my mum, she found this in a old recipe book and as it had cider and apples in it and as my home county is Somerset, she thought it would be appropriate to give me this to share with everyone.

This is one of those cakes that is so delicious and moist that I would choose it any day over most other cakes even though it would appear the most rustic of them all!

It has been around as a big family favourite all my life and I know it will keep being one! Shame she can’t put a few of the small ones in the post to me – writing this blog can be very cruel at times!!!

Ingredients:
1¼ lbs Sultanas
½ Pint medium/sweet Cider
1 lb Caster Sugar
12ozs Butter
4 Standard Eggs
1¼ lbs Plain Flour
1½ lbs Cooking Apples
3 Level teaspoons baking powder
2 Level teaspoons mixed spice or ground coriander

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven

Makes 18 muffins and two 1lb loaf cakes. It is also enough to fill a large roasting tin 30cm x 25cm (12″ x10″). Grease and line the tins.

1 Place sultanas in a basin and cover with the cider, leave in a cool place overnight until the sultanas are plump and have absorbed most of the cider.

2 Cream the butter and sugar until light and fluffy, add beaten eggs gradually.

3 Add sifted flour, baking powder and spices, the mixture will seem stiff at this stage.

4 Add chopped apples (these can be the size of your choosing but should not be too big), sultanas and any remaining cider, and mix thoroughly.

5 Put mixture into prepared tin/tins and bake in centre of oven.

The muffins take 20/25 minutes. The loaf tins will take 40/45 minutes and the large roasting tin 1¼ to 1½ hours. Test with a skewer to make sure the middle is cooked.

Tip: If the top of the cakes are browning too quickly, place a piece of greaseproof paper lightly on the top and continue cooking until they are done.

When cooked the cake should spring back and have begun to shrink from sides of tin. Leave to cool in the tins.

NB Somerset Cider Apple Cake can be eaten hot, as a pudding, with cream or custard, stored in a tin for up to 1 week and freezes well.

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