British Recipes > West County Cider Cake

This recipe is part of the January 2011 Recipes Menu

Cheese and Spinach Quiche
Farmhouse Pork
West Country Cider Cake

How to make West Country Cider Cake:
A sweet and sticky cake with a crunchy, nutty topping flavoured and moistened with cider, a drink synonymous with the west country in England. This cake can be served hot or cold with custard or cream as a pudding or kept and eaten as a teat-time snack.


West Country Cider Cake
1lb self-raising flour, sifted
3 tablespoons golden syrup
4oz brown sugar
4oz dates, pitted and chopped
10floz dry cider
2 eggs beaten

for the topping:

1 1/2 tablespoons flour
1 1/2 tablespoons caster sugar
1 1/2 ozs butter, chopped into small bits
1 1/2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
3-4 tablespoons apricot jam
(see measure conversions for more information)


- Put the flour into a bowl.
- Stir in the sugar and the dates.
- Pour the golden syrup and cider into a saucepan and warm, mixing them together well.
- Beat the cider mixture gradually into the flour.
- Mix in the eggs.
- Bake at 170 degrees C. in a well-greased 8-inch cake tin for 30 minutes.
- To make the topping, rub the flour, sugar and butter together to make fine breadcrumbs.
- Mix in the walnuts and cinnamon.
- Take the cake from the oven.
- Spread the jam onto it.
- Sprinkle the topping over the jam.
- Return the cake to the oven.
- Bake for 20 minutes.
- Test the cake is done by piercing with a clen skewer. If the skewer emerges clean then the cake is done.