Apple and Cider Cake

Be the apple of your family's eye baking Simon Rimmer's juicy cake flavoured with cinnamon, pecans and cider
By Simon Rimmer
Apple and Cider Cake
  • Rating:
  • Serves: 6-8
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 330 ml cider
  • 150 g unsalted butter, plus extra for greasing
  • 300 g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • grated nutmeg
  • 4 apples
  • 150 g soft dark brown sugar
  • 2 eggs
  • 200 g golden sultanas
  • 100 g pecans, chopped

To serve

  • 250 g mascarpone
  • splash double cream
  • 1 tsp ground cinnamon

Tips and Suggestions

Choose British apples for this cake - you want a sweet variety such as Cox or Braeburn.


1. In a small saucepan, bring the cider to a fast boil for 5-10 minutes until the volume of liquid has reduced by two-thirds. Meanwhile, melt the butter gently. Set both aside to cool.

2. Preheat the oven to 180C/gas 4. Grease a 20cm spring-form cake tin.

3. Sift the flour, baking powder, mixed spice, cinnamon and nutmeg into a large mixing bowl.

4. In a separate bowl, combine the grated apple, brown sugar and melted butter. Add the eggs and cooled cider and mix well.

5. Fold the bowl of wet ingredients into the dry ingredients, and follow with the sultanas and pecans.

6. Spoon the cake batter into the prepared cake tin and bake for 45-60 minutes until risen and browned. The cake is done when a skewer inserted in the centre comes out clean. Transfer the cake to a wire rack to cool.

7. When almost ready to serve, whisk the mascarpone, cream and extra cinnamon together in a small bowl until well combined. Serve a dollop of the mascarpone cream alongside wedges of the cake.

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