This recipe is from Somerset. The cake has a subtle flavour of cider and is particularly good served with a puree of apples with plenty of cream; or at a picnic with apples and with cider to drink.
Cream the butter and sugar, add the beaten eggs, then half the flour, sifted with the bicarbonate, and the nutmeg. Pour the cider over and beat it thoroughly until the acid of the cider acts on the alkali of the bicarbonate and makes it froth. Then stir in the remaining flour and put quickly into a square well-greased cake tin. Bake at 350° F., gas mark 4, for 40 minutes.
©1975 The Estate of Elizabeth Ayrton