Spiced Apple Cider Bundt Cake


Delicious and warm for winter | Serves 10-14


  • 250ml cider (not sweet)
  • 175ml sunflower oil
  • 100g soft dark brown sugar
  • 300g black treacle (use an oiled 250ml/1 cup measure for ease)
  • 3 large eggs
  • 3cm piece fresh root ginger (peeled and finely grated to give 2 tsp)
  • 300g plain flour
  • 2 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp freshly grated nutmeg
  • 2 ½ tsp Chinese five spice powder
  • 1 ½ tsp cinnamon (ground)
  • Non-stick cooking spray (or sunflower oil for greasing)


  1. Open the cider to lose its fizz. Preheat the oven to 170°C (gas mark 3 or 325ºF) and grease your bundt tin with non-stick cooking spray or oil it. Leave the tin upside down on a piece of baking paper (parchment) and begin with the batter.
  2. Measure the oil, brown sugar and black treacleinto a bowl. First, for the treacle, whether weighing it or using a cup measure, always lightly oil the pan first and it will slide out easily.
  1. Pour in the cider and then add the ginger and beat till smooth. If using a whisk or by hand, beat the eggs together first before adding to the other ingredients.
  2. In another bowl measure the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and use a fork to combine.
  3. Slowly tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren’t any pockets of flour.
  4. Pour the batter into the tin, it will be very runny. Place in the oven to bake – if using the bundt tin it will need 45–50 minutes, but start checking after 40. If using the square tin, it will need 50–55 minutes. When the cake is ready, it will start to come away from the sides of the tin and a cake tester (alternatively you can use a toothpick) should come out clean. Transfer to a wire rack for 30 minutes, then use your fingers to help gently pull the cake away from the edges of the tin (especially around the funnel) and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes better if eaten the next day.

Nutritional Info:

Special Diets:

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