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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.
Servings 12
Calories 306 kcal
Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Ingredients
 

  • 85 g raisins
  • 85 g sultanas
  • 85 g currants
  • 75 ml scrumpy cider, the rougher the better
  • 170 Stork margarine
  • 170 g light brown sugar
  • 3 eggs, beaten
  • 225 g self-raising flour, sifted
  • 10 ml mixed spice
  • clotted cream, to serve

Instructions
 

  • Soak the fruit in the cider; it's best to do this overnight.
  • Preheat the oven to 180C Gas 4. Line a 23 cm x 13 cm x 7 cm (9 x 5 x 2 3/4-inch) deep loaf tin with baking parchment.
  • Line a 23 cm x 13 cm x 7 cm (9 x 5 x 2 3/4-inch) deep loaf tin with baking parchment.
  • Cream the margarine and sugar together until fluffy and light.
  • Add the eggs slowly, adding a little flour as you go along.
  • Fold in the rest of the flour and spice and mix well.
  • Add the soaked fruit and then spoon into the loaf tin.
  • Pop into the oven and cook for 50 to 60 minutes, or until well risen and light brown.
  • Cool and turn out.
  • Serve with clotted cream.
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Nutrition Facts
Cornish Cider Cake
Amount per Serving
Calories
306
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
41
mg
14
%
Sodium
 
158
mg
7
%
Potassium
 
243
mg
7
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
23
g
26
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Cakes, Dessert
Cuisine Autumn, British
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