Cakes Desserts

Cidered Apple and Pear Sauce Cake

Living in Dorset and near to the Devon border, Apple cake is on offer in most tearooms and cafes. There are so many different versions- some with apple on top and some with it folded into the cake. With a wonderful selection of local ciders in Dorset and neighbouring Somerset, I find myself creating different ways to use this aromatic and pungent golden liquid.It always adds such a beautiful rich flavour to both savoury and sweet dishes.

Cooking the apples and pears in this way creates a lovely flavoursome ‘jam’.

Cidered apple & pear sauce cake

A very moist cake.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 8


  • 100 mls dry cider
  • 2 eating apples peeled, cored & cut into small chunks
  • 1 pear peeled, cored & cut into small chunks
  • 1 tsp lavender flowers
  • 220 g margarine
  • 220 g soft brown sugar
  • 220 g wholemeal flour
  • 3 eggs beaten


  • Put cider, apples, pears and lavender into pan over a medium heat, to soften fruit.
  • Bring to boil and stirring regularly, boil for about 10 -15 minutes until the cider has reduced and you have a thick chunky ‘jam’.
  • Leave to cool.
  • Cream margarine and sugar until light and shiny, and slowly beat in eggs, adding a tablespoon of flour between each egg.
  • Fold in the rest of the flour gently.
  • Add the ‘jam’ and fold in carefully.
  • Pour into lined 1lb loaf tin and bake 180c /gas mark 4, for about 45 minutes until the middle of the cake springs back when gently pressed.


Serve warm or cold with a big spoonful of clotted cream.

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