Apple cider cake with cider custard and candied apples

This apple cider cake recipe was provided by Paula McIntyre and was demonstrated at Sea Bangor 2016.

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 50g raisins soaked in 100ml cider
  • 250g soft butter
  • 175g soft brown sugar
  • 75g caster sugar
  • 4 larger eggs
  • 250g self raising flour
  • 1 teaspoon mixed spice
  • 2 apples, peeled, cored and chopped
Candied apples
  • 2 Bramley apples, peeled, cored and chopped
  • 100g caster sugar
  • 100ml cider
Cider Custard
  • 6 egg yolks
  • 75g caster sugar
  • 2 tablespoons cornflour
  • 350ml sweet cider
  • 150ml whipping cream

Main Instructions
  1. Set oven to 180 degrees and line a baking tin with parchment.
  2. Beat the butter and sugar together until pale and fluffy and add the eggs one at a time.
  3. Fold in the flour and spice.
  4. Drain the raisins and add with the apples.
  5. Spoon into the cake tin and bake for 45 minutes or until an inserted skewer comes out clean.
Candied apples Instructions
  1. Cook the sugar to a caramel and add the cider.
  2. Boil to a syrup and add the apples.
  3. Cook for about 5 minutes or until just soft.
Cider Custard Instructions
  1. Scald the cider and cream.
  2. Whisk the yolks with the sugar and cornflour and pour over half the hot liquid.
  3. Return to the pan and stir on a low heat until the mixture thickens.
  4. Serve immediately.
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