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Bini’s Somerset Spiced Cider Cake with Sultanas served with Somerset Clotted Cream.

Somerset situated in the  West Country is well known for its cider. With ample apples and great food the West Country has plenty to offer. With this in mind and working alongside Thatches cider, I set out to use the local ingredient in my food.

The cake is moist and keeps for a few days in a air tight container. Perfect for a piece now and then with a cup of tea.

For this recipe I have served it with ivy farm double cream made in Somerset. However if you prefer to try it with a cream cheese topping the recipe is below.


The spices used in the recipe – Cassia Bark and Nutmeg.

Cassia Bark will give a sweet ness and a little heat to the flavour of the cake  – Cassia bark is classed as the poor mans  cinnamon. it is grown in Sri Lanka, India and China. It is excellent for curing blurred vision • bloodshot eyes • constipation • high blood pressure • diabetes • stomach and muscle spasms • diarrhea •  flatulence • kidney disorders • nausea and vomiting • cramps • bed wetting • menstrual problems • cancer  • depression.

Nutmeg a rich and fresh note. Use a fine grade grater to grind into a powder.

The smell is infectious and during the Easter weekend the whole family will enjoy this afternoon treat.

Bini’s Somerset Cider Cake with Cassia and Nutmeg


18cm/7″ tin cake

250g sultanas

150ml Thatchers Katy’s Cider – Medium / Dry

100g Stork Margarine

100g Soft Brown Sugar

2 Free range organic eggs

250g Plain Flour

1/2tps freshly grated nutmeg

1tsp cassia bark ground finely

1 rounded tsp Bicarbonate soda



1. Soak the raisins in the cider for 2-3hrs (overnight is better)

2. Heat the oven to 180C/ gas4/350F and grease a tin

3. Using a mixer – beat the margarine and sugar together until pale and creamy – I set my machine onto a medium speed and mixed for 5 minutes.

4. Crack the eggs one at time into the mixture, beating well. Sift the flour and add half into the mixture alongside the bicarbonate soda. Mix for 2 minutes and then add in the soaked sultanas and any liquid. Stir in the remainder of the flour and once evenly distributed spoon the mixture into the cake tin.

5. Place into the middle of the oven for 30-35minutes. Use a skewer to ensure the cake is cooked through.

6. Leave to cool in the tin for 5 minutes and then remove onto a wire rack to cool completely.

Serve with cream and a cup of tea.


Cream cheese and nutmeg topping


100g cream cheese

250g icing sugar

A large pinch nutmeg and a little for dusting


1. Combine all the ingredients into a bowl and blend together until soft and well combined

2. Using a pallet knife, spread over the cake and dust with nutmeg.



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