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 ~


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


  • 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.