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Herefordshire Cider Cake
This cake often assumes a pink-red colouration, caused by a reaction of the bicarb with some ciders. It should be quite light and moist.
Ingredients
| 125 g | unsalted butter, cut into small pieces |
| 125 g | light brown sugar |
| 2 medium | eggs, beaten |
| 225 g | self-raising flour |
| 1 tsp | bicarbonate of soda |
| 1/2 tsp | ground cinnamon |
| 1/4 tsp | grated nutmeg, optional |
| 200 ml | strong cider |
| caster sugar, for decoration |
Method
Preparation time: ca. 30 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a
Herefordshire is an agricultural county with a long association with the brewing industry. Not only do they grow several varieties of apple specifically for the cider makers but they also grow large amounts of hops, which provides the distinctive bitterness for most beers. It is also home for a number of brewers and cider makers. The cake owes its existence to those factors.
Preheat the oven to Gas Mark 4, 180°C, 350°F. Grease and line an 8-inch square, 20x20cm or a 9-inch, 22cm round cake tin.
Cream butter and sugar in a large bowl until light and fluffy. Add the eggs one at time. if the mixture should curdle, add a little flour.
Sift flour, bicarb and spices into another bowl. Fold half the flour mixture into the butter mixture. Add the cider and mix thoroughly. Add the remaining flour and mix in only until no large accumulations of dry flour remain.
Pour into prepared tin and bake for 35-40 minutes or until a skewer inserted into the top comes out clean.
Allow to cool in tin and then turn out to cool completely on a wire rack. When cooled, remove lining paper. Dust with icing sugar and serve.
Option: grate a small apple and add to the mixture for an even moister cake.
Preheat the oven to Gas Mark 4, 180°C, 350°F. Grease and line an 8-inch square, 20x20cm or a 9-inch, 22cm round cake tin.
Cream butter and sugar in a large bowl until light and fluffy. Add the eggs one at time. if the mixture should curdle, add a little flour.
Sift flour, bicarb and spices into another bowl. Fold half the flour mixture into the butter mixture. Add the cider and mix thoroughly. Add the remaining flour and mix in only until no large accumulations of dry flour remain.
Pour into prepared tin and bake for 35-40 minutes or until a skewer inserted into the top comes out clean.
Allow to cool in tin and then turn out to cool completely on a wire rack. When cooled, remove lining paper. Dust with icing sugar and serve.
Option: grate a small apple and add to the mixture for an even moister cake.
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