Somerset cider and apple cake recipe

Name: Somerset cider and apple cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g (6.2oz) sultanas; 150 ml (5.3fl oz) dry cider; 280 g (9.9oz) plain flour; 1.5 tsp baking powder; 1 tsp ground cinnamon; 1 pinch salt; 225 g (7.9oz) unrefined caster sugar; 180 unsalted butter; 2 eggs (medium); 1 zest of a lemon; 1 large cooking apple (peeled and cored); 2 Granny Smith's (peeled and cored); 2 tsp Somerset brandy; 1 tbsp demerara sugar; 1 cup clotted cream; 1 tbsp Somerset cider brandy

Servings: persons

175 g (6.2oz) sultanas
150 ml (5.3fl oz) dry cider
280 g (9.9oz) plain flour
1.5 tsp baking powder
1 tsp ground cinnamon
1 pinch salt
225 g (7.9oz) unrefined caster sugar
180 unsalted butter
2 eggs (medium)
1 zest of a lemon
1 large cooking apple (peeled and cored)
2 Granny Smith's (peeled and cored)
2 tsp Somerset brandy
1 tbsp demerara sugar
1 cup clotted cream
1 tbsp Somerset cider brandy

1
Set oven to 170C/150C fan/gas 3.
2
Butter or oil spray a 20cm round cake tin and line the base with a disc of baking parchment.
3
Warm the cider a little.
4
Soak the sultanas in it for about 20 minutes.
5
Finely slice the apples and dribble over 2 teaspoons of the brandy - toss well.
6
Sieve the flour, baking powder, salt and cinnamon into a bowl.
7
Cream the sugar and butter for about 5 minutes, in a machine, until pale and fluffy.
8
Beat the eggs and add a little at a time to the creamed butter and sugar.
9
Fold the dry ingredients, the lemon zest and the sliced apples together.
10
Stir in the soaked sultanas, along with any remaining cider
11
Spoon the mixture into the prepared tin, level off, sprinkle with the demerara sugar and bake for 45-50 minutes, or until a skewer comes out clean.
12
Cool in the tin, then a wire rack until completely cold.
13
Can be served cooled as a cake or warmed through as pudding along with lots of clotted cream and a splash more brandy.

33054

kcal

Calories

3672

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 175 g (6.2oz) sultanas, 150 ml (5.3fl oz) dry cider, 280 g (9.9oz) plain flour, 1.5 tsp baking powder, and more.

Yes, Somerset cider and apple cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!