Cornish Cider Cake

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  • Makes: 1 loaf
  • Prep Time: 20 mins
  • Ready in: 40 mins
  • Print:
Cornish Cider Cake

I think the success of this recipe is down to the use of Stork margarine; my mother swears by it for making cakes. Here is a very old recipe given to me by a lady kitchen porter who worked for me many years ago. It's very tasty, topped with Cornish clotted cream.

Ingredients

  • 85 g (3 oz) raisins
  • 85 g (3 oz) sultanas
  • 85 g (3 oz) currants
  • 75 ml (5 tablespoons) cider or scrumpy, the rougher the better
  • 170 g (6 oz) Stork margarine, soft
  • 170 g (6 oz) light brown sugar
  • 3 eggs, beaten
  • 225 g (8 oz) self-raising flour, sifted
  • 10 ml (2 teaspoons) mixed spice
  • Clotted cream, to serve.

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Method

  1. Soak the fruit in the cider; it's best to do this overnight.
  2. Preheat the oven to 180°C/ 350°F/Gas Mark 4. Line a 23 cm x 13 cm x 7 cm (9 x 5 x 2 ¾-inch) deep loaf tin with baking parchment.
  3. Cream the margarine and sugar together until fluffy and light.
  4. Add the eggs slowly, adding a little flour as you go along.
  5. Fold in the rest of the flour and spice and mix well.
  6. Add the soaked fruit and then spoon into the loaf tin.
  7. Pop into the oven and cook for 50 to 60 minutes, or until well risen and light brown.
  8. Cool and turn out.
  9. Serve with clotted cream.

Phil's Tips

Just one of the many new recipes in the Phil Vickery's Pudding book released October 2009.


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