Pecan, Apple and Cider Cake

Something to cheer us up in these miserable days. Was given a bottle of local cider, and had several apples needing using up, so found this recipe from an old Woman's weekly magazine.

You need:
 330ml cider, 150g melted butter, 4 medium apples, peeled, cored and grated, 2 large eggs, 150g soft brown sugar, 300g plain flour, 2 tspn bicarb, 1 tspn mixed spice, 1 tspn cinnamon, 1/2 tspn grated nutmeg, 200g raisins or sultanas and 100g roughly chopped pecans.

Preheat oven 180C/gas4         Grease and line a 20cm spring form cake tin.

Pour cider into a pan and bring to boil. Lower the heat to simmer and let the cider reduce. You need about 100ml. Melt the butter in another pan and pour the cider over to cool a bit until just warm.

Mix the sugar and  eggs into the apples and pour in the butter and cider. Mix together.

Sift the flour and spices together then fold into the mixture. Finally add the fruit and nuts and stir together.

Pour into the cake tin and bake for about 1 hour.

Leave cake to cool in the tin for about 15 mins, then turn out to cool.

A nice cake to have with a cuppa. It has a soft crumb and as you can see, is full of fruit and nuts. I decided to have a proper cuppa with a friend and got out Mum's teaset. I think everyone had this Old English roses pattern! It keeps well in an airtight tin. You could use other fruit and different nuts. A useful recipe, rustic but very moreish!

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