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Cidered Apple and Pear Sauce Cake

Ingredients

100mls DRY CIDER
2 APPLES, PEELED, CORED & CUT INTO SMALL CHUNKS
1 PEAR, PEELED, CORED & CUT INTO SMALL CHUNKS
1 tsp LAVENDER FLOWERS, OPTIONAL
220g MARGARINE
220g SOFT BROWN SUGAR
220g WHOLEMEAL FLOUR
3 EGGS, BEATEN

Method

  • PUT CIDER, APPLES, PEARS AND LAVENDER INTO PAN OVER A MEDIUM HEAT, TO SOFTEN FRUIT.
  • BRING TO BOIL AND STIRRING REGULARLY, BOIL FOR ABOUT 10 -15 MINUTES UNTIL THE CIDER HAS REDUCED AND YOU HAVE A THICK CHUNKY ‘JAM’. LEAVE TO COOL.
  • CREAM MARGARINE AND SUGAR UNTIL LIGHT AND SOFT, AND SLOWLY BEAT IN EGGS, ADDING A TABLESPOON OF FLOUR BETWEEN EACH EGG.
  • FOLD IN THE REST OF THE FLOUR GENTLY.
  • ADD THE ‘JAM’ AND FOLD IN CAREFULLY.
  • POUR INTO LINED LOAF TIN AND BAKE 180C FOR ABOUT 45 MINUTES UNTIL THE MIDDLE OF THE CAKE SPRINGS BACK WHEN GENTLY PRESSED.
  • SERVE WARM OR COLD WITH A BIG SPOONFUL OF CLOTTED CREAM.