Mavis's Marvellous Cider Cake (thanks to Vigo Presses)
Prep: 20 mins (plus overnight soaking time of fruit and zest of orange)
Baking time: 80 mins
Temperature: 170c/325F Gas 3
Ingredients: 120g Currants, 120g Sultanas, 120g Raisins
Place the dried fruit in a shallow dish or container with the orange zest and pour over the cider, ensuring the fruit is completely covered with the liquid. Cover and leave overnight.
Preheat the oven to 170C/325F Gas3, grease a deep loose-bottomed tin.
Mix the butter and sugar to a light consistency. Blend in the eggs with the sift flour, baking powder cinnamon and nutmeg.
Tip the soaked mixed fruit with orange zest and cider mix thoroughly.
Place into the greased tin.
Cut the dessert apple into slices and toss with the demerara sugar, arrange on the top of the cake.
Place the cake in the middle of the oven and bake for about 80 minutes, until a metal skewer can be cleanly removed when inserted in the middle of the cake.
When you are happy that the cake is cooked remove from the oven.
Leave in the tin until completely cooled.
Enjoy - It also tastes great with clotted cream
Three Recipes from Mary Sargeant
Slider from the Guardian Website.
I made this last year and it is lovely but quite potent. After you have made your Sloe Gin, and drained off the delicious pink gin, take the drained sloes and place them in a demijohn. Top up with cider and fit an airlock as the sugar remaining in the sloes will restart fermentation. Leave for about 4 weeks, or until fermentation is no longer apparent (ie The air lock is not venting out gas ) and then strain through a double muslin-lined sieve and bottle. The Slider should be a pinkish colour and with a slight plummy flavour. It is delicious. Cider has a fairly high alcohol content but this is higher so watch out!
3lbs (1.40kg) sharp or crab apples
1 pt (1/2 ltr) water
1pt (1/2 ltr) dry cider
Sugar (see below)
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground allspice
Finely grated rind of 1/2 small lemon
Wash apples and remove bruised parts, cut into pieces. Place fruit in preserving pan with water and cider and simmer until apples are very soft. Push fruit and cooking liquid through a sieve. Measure pulp and allow 3/4 lb (350gms) sugar to each 1lb (450 gms) of pulp. Return pulp to the pan and simmer until it is thick. Add sugar spices and lemon and boil, stirring all the time until no water remains. Spoon into clean warm, dry jars and screw down lid immediately to make a seal. Label. Store in a cool, dark place. Once open keep in the fridge.
200ml vegetable oil
300gms caster sugar
275gms plain flour
2 tsp ground cinnamon
1 tsp bicarbonate of soda
1/2 tsp salt
1 teaspoon vanilla extract
500gms. cored peeled apples diced
Preheat oven to 180C, lightly grease and flour a 20 x 30cm cake tin. Beat vegetable oil and eggs until foamy. Add the sugar, flour, cinnamon, bicarb., salt, and vanilla; mix well. Stir in the diced apples. Spoon mixture into prepared tin (It will be very thick). Bake in the preheated oven for 30 to 40 minutes. Cool cake in tin for 10 minutes before removing. Lovely warm, with cream.
450g (1lb) Cooking Apples, peeled, cored and chopped
225g (8oz) Plain Flour
175g (6oz) Dark Soft Brown Sugar
110g (4oz) Butter
2 Eggs, beaten
3-4 tbsp Milk
1 tbsp Clear Honey, warmed slightly
1 tbsp Light Demerara Sugar
1 tsp Ground Mixed Spice 1 tsp Ground Cinnamon
2 tsp Baking Powder
Pre-heat oven to 170°C: 325°F: Gas 3. Grease a deep 18 cm (7 inch) round cake tin, line with buttered greaseproof paper. Cream together the butter, sugar, until light and fluffy. Add the eggs, a little at a time, beating constantly. Sieve the flour, spice and baking powder. Add to the mixture, mixing thoroughly. Fold in the apples and enough milk to produce a soft dropping consistency. Pour into the prepared cake tin. Bake for 1½ hours until well risen and firm to the touch. Turn out on to a wire rack to cool. When cold, brush with honey and sprinkle with demerara sugar.