Apple Cider and Spice Cake
Apple Cider and Spice Cake
 Prep Time ~ 20 mins | Cooking Time ~ 1 hour |
 Approx Cost ~ £4.00 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 8 |
Tips ~
Ingredients
A little butter for greasing the tin
125ml good quality cider
70g unsalted butter
175g dark muscovado sugar
2 free range eggs, medium, beaten
200g self raising flour, sifted
1 teaspoon mixed spice
1 teaspoon cinnamon
250g Braeburn apples
To decorate:
1 large Braeburn apple, thinly sliced
50g apricot jam
You will need an 18cm round cake tin, lined with baking parchment
Method
- Peel core and dice the apples into 5mm cubes.
- Cook over a low heat with the cider until slightly soft and the cider has been absorbed.
- Cream the butter and sugar until pale and fluffy, and then gradually add the eggs.
- Fold in the flour, mixed spice and cinnamon followed by the softened apples.
- Put the mixture into the prepared tin and arrange the thinly sliced apples in a spiral over the top of the cake.
- Bake in a preheated oven at 170C, Gas mark 3, for approximately 1 hour.
- If the apples brown too quickly, cover the tin loosely with foil and continue to cook until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 15 minutes, and then turn out onto a wire rack.
When the cake has cooled brush the surface with warmed apricot jam.