Thoughts:
Cider, for me, is the epitome of Autumn.
Dense, moist, and characterized by that distinctive spiced cider flavor, this cake is an easy new favorite. I initially wondered if the cake would need icing, since it calls for so few ingredients, but after tasting it, I love it as is. It’s delightfully simple, and while frosting would only add, I enjoy a simpler baked good next to my afternoon tea. If frosted, it would be pigeonholed into the dessert category, while unfrosted, it can be enjoyed equally well as breakfast, snack, dessert, or with tea. I’ve tweaked the recipe just a bit, but it is every bit as delicious as the original.
Also, one of the best parts of the recipe is the note afterward, which states that despite the recipe coming from a Young Lady, it “will make a nice cake, better than some old ladies make.”
I’m inclined to agree.
Cider Cake Recipe
Prep: 10 minutes Baking: 35-40 minutes
Makes one 9″x9″ cake
Cook’s Note: The batter is much, much thicker than what we are used to with cake recipes. Also, you may wish to trim off the edges of the cake if they are a tad too crispy.
from Dr. Chase’s Receipt Book, 1887
Ingredients:
- 1 cups sugar
- 3/4 cup butter, room temperature
- 1 egg
- 1 1/3 cup sweet (unfermented) apple cider, room temperature
- 1 tsp. baking soda
- 1 tsp. each cinnamon and ground ginger
- 1/2 tsp. ground cloves
- 4 cups flour
Preheat the oven to 350F. Butter and flour an 8″ square pan, or a 9″ round one.
Cream together the sugar, butter, and egg. Add the cider, and beat until it’s all the same consistency. Add the soda and spices, followed by the flour, which should give you an unusually thick batter. Smooth this evenly into the prepared pan.
Bake for about 40 minutes, or until a toothpick poked into the middle comes out mostly clean. Allow to cool in the pan for around 10 minutes, then turn out onto a cooling rack.
Delicious served with a little whipped cream, or vanilla or ginger ice cream.
