Somerset cider cake



  • Wholewheat flour, butter, sugar and eggs (2:1:1:1) made up by the creaming method, with 2 dsp of bicarbonate of soda per kg of flour and a large amount of grated nutmeg, then brought to a soft dropping consistency with dry cider and baked in the oven for 60 to 75 minutes at 190°C until the top browns and the sides shrink away from the tin