Bramley Apple & Cider Cake


This cake is so simple to put together. No beating involved! It can be eaten hot with cream as a dessert or cold as a cake.

Ingredients - makes 8 inch round cake

12oz (350g) self-raising flour ¼ pint (150ml) local dry cider
8oz (225g) Bramley apples, peeled, cored and chopped 1oz (25g) Demerara sugar
1 large egg, beaten 6oz (175g) butter
1 teaspoon ground cinnamon 6oz (175g) soft brown sugar
8oz (225g) sultanas  


  1. Pre-heat oven to 160ºC/325ºF/Gas Mark 3)
  2. Grease an 8 inch (20cm) round cake tin.
  3. Sift the flour and cinnamon together into a large mixing bowl.
  4. Rub in the butter till the mixture reaches the consistency of fine breadcrumbs.
  5. Mix in the soft brown sugar, apples, sultanas and beaten egg.
  6. Gradually mix in the cider and mix well.
  7. Pour into the cake tin, smooth the top slightly and sprinkle over the Demerara sugar.
  8. Cook for 1½ hours or until golden brown.

OK, brace yourself:

Guest Taster’s comments: It's unique in my experience. A totally new hybrid breed of cake descended from a sweet and wholesome apple crumble of a mother and a firm, dependable fruit-cake of a father. And delicious as usual, of course!


Bramley Apples