Old English Cider Cake

Average: 4 (3 votes)
1 hour 1 8-inch round cake Print RecipeEmail Recipe


2cupall-purpose flour
1⁄2teaspoonbaking powder
1⁄2cupunsalted butter (softened)
1⁄2cupsugar (plus 1 tablespoon)
2largeeggs (at room temperature)
1⁄2cupsweet cider (less 1 tablespoon)


Heat oven to 325°F. Generously butter bottom and sides of an 8 inch round cake pan. Line bottom with 8 inch circle of waxed paper; butter waxed paper.

Sift flour, baking powder, and the salt into small bowl. Beat 1/2 cup softened butter in mixer bowl until smooth; continue beating, adding the 1/2 cup sugar gradually, until mixture is light and fluffy. Add eggs, one at a time, beating after each addition until thoroughly blended. Fold dry ingredients, alternating with cider, into butter mixture until thoroughly blended.

Pour batter into prepared pan; smooth top with spatula. Sprinkle the 1 tablespoon sugar on top of batter. Bake until cake is lightly browned around edges and edges pull away slightly from sides of pan, about 35 minutes. Cool cake in pan on wire rack 10 minutes; remove from pan and peel off waxed paper. Cake is best serve warm with butter and jam.

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