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Chunky Apple Cider Cake with Walnuts and Raisins

Chunky Apple Cider Cake with Walnuts and Raisins

Serves: 8-10
Hands-on time: 20 minutes + soaking
Oven time: 1 hour 25 minutes
Difficulty level: Easy

Christmas is fast approaching, and we want to share with you tried and enjoyed delicious chunky apple cider cake. This warming cake is perfect for sharing with your loved ones on dark winter evenings while enjoying a glass of Taunton Cider.


  • 50g sultanas
  • 50g raisins
  • 100g lightly toasted walnuts
  • 10 tbsp (150ml) Dry cider (we recommend Taunton Dry)
  • 215g plain flour
  • 15g cornflour
  • 1,5 tsp baking powder
  • half tsp salt
  • half tsp ground cinnamon 
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg 
  • 275g sugar (demerara)
  • 175g butter - room temperature
  • 2 eggs (medium)
  • 6 apples, peeled and cut into 1cm cube

Glaze (optional)

  • 60g demerara sugar
  • 2 tbsp cider


  1. Put the sultanas and raisins into a small bowl, cover with 4 tbsp of the cider and set aside for 2 hours or overnight.
  2. Preheat the oven to 180°C/160°C fan/ gas 4. Grease a 23cm round cake (loose-bottomed, if you have) cake tin.
  3. Sift the flour, cornflour and baking powder into a bowl. Then add salt, spices, butter and mix it for 1 minute or until well mixed. 
  4. Add the eggs to the mixture, mix again - beat it until light and fluffy. Mix in the remaining cider. 
    P.S! If you're using a machine mixer, increase the speed after adding eggs and mix until fluffy.
  5. Add in the apple cubes, sultanas, raisins and broken walnuts - mix well.
  6. Pour the mixture into the cake tin, spoon it all out. 
  7. Bake for around 1 hour and 25 minutes. The cake is ready when it is firm and a skewer or a long knife pushed into centre comes away clean. Leave to cool. Sprinkle with caster sugar.
    P.S! If you would like to pour on the glaze, do it as soon as the cake comes out of the oven. 

Glaze Method (optional)

  1. Heat together the sugar and cider until you see it is turning into syrup (around 4-6 minutes). Brush over the cake as soon as you take it out of the oven
  2. Allow to cool in the tin


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