Apple Cider Spice Cake

Lots of cider left after the Chai Cider Tea,  so naturally I used most of the rest to make cake. This is a nice, moist cake and since we are making an effort not to bolt it all down at once, I can say that it seems to be keeping (in a tin) quite well.

The one problem was that the cranberries all sank to the bottom. If  you want to try to avoid that, don't soak them; toss them in a tablespoon of flour and mix half of them in just before putting the batter in the pan. Sprinkle the rest evenly over the top and let them sink in as they bake. However, the cranberries were so nice and moist after their soak that I would be sorry to not give them the opportunity.

8 to 12 servings
1 hour 30 minutes - 40 minutes prep time

3 cups apple cider
2 teaspoons ground cinnamon
1 teaspoon ground ginger
a good scrape of nutmeg (1/8 of a small one)
1 cup dried cranberries or raisins
1/2 cup unsalted butter
1/3 cup honey
2 large eggs
1 tablespoon apple cider vinegar
1/4 cup rum

2 cups soft unbleached flour
1 teaspoon salt
2 teaspoons baking powder

Put the apple cider, cinnamon, ginger, and nutmeg into a fairly large heavy-bottomed pot. Bring to a boil and boil steadily until the cider is reduced in volume by half.

Preheat the oven to 350°F, and line an 8" x 8" pan with parchment paper (or butter and flour it if you prefer).

Turn off the heat and add the cranberries or raisins, the butter, and the honey. Cover and let sit until the butter is melted - stir occasionally. When the mixture has cooled enough not to set the eggs, beat them in. Add the apple cider vinegar and the rum.

Measure the flour and mix the salt and baking powder into it. Shake the flour into the pot of boiled cider, mixing it in well. Turn the batter - it will be fairly thin - into the prepared pan and bake it for about 50 minutes, until firm and set.




Last year at this time I made Spaghetti Squash Singapore Style. 

Posted in: Ontario Food