Cider Cake

Cider cake is traditional in Oxfordshire, Herefordshire, Worcestershire and Gloucestershire. There are several recipes, mostly from the nineteenth century, but they vary very little. This one produces a very good, moist cake with a distinctive flavour. It is delicious topped with whipped cream and served as a sweet.


  • 1 stick (120 g) butter
  • ½ cup (120 g) castor sugar
  • 3 eggs, well beaten
  • 2 cups (240 g) self-raising flour
  • cup (60 g) coarsely chopped walnuts
  • ¼ teaspoon grated nutmeg
  • cup (1.5 dl) dry cider


Cream the butter and sugar. Add the eggs and then half the flour, mixed with the walnuts and the nutmeg, and beat well. Beat the cider so that it froths and mix it in. As soon as it has amalgamated with the other ingredients, stir in the remaining flour and beat again. Pour the mixture into a greased shallow tin, 8 to 9 inches (20 to 23 cm) in diameter and bake in the middle of a 400°F (200°C, Gas Mark 6) oven for 50 minutes.

Allow the cake to cool for 5 minutes before turning it out of the tin.