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Becky's Food Page 21 Cider Crumble Cake.

February 6th 2008

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Cider Crumble Cake

Cider Crumble Cake.


  • 450g (1lb) self raising flour
  • 50g (2oz) chopped dates
  • 175g (6oz) soft margarine or butter
  • 175g (6oz) light soft brown sugar
  • 175g (6oz) black treacle
  • 1/2 pint cider
  • 1 egg

For the topping

  • 1 oz walnuts
  • 1 oz flour
  • 1 and 1/2 oz butter
  • 1 and 1/2 oz caster sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons apricot or plum jam


Oven 160 degrees C or 325 degrees F, gas mark 3

  • Sift the flour into a mixing bowl.
  • Chop the dates if required.
  • Put the margarine, sugar and treacle into a saucepan and heat gently only until the butter and sugar have melted.
  • Add the melted mixture to the flour in the bowl and beat well.
  • Pour the cider into the saucepan, add the dates and stir well to absorb any ingredients left in the pan. DO NOT HEAT THE CIDER.
  • Add the cider and dates and egg to the mixture and mix thoroughly.
  • Line the bottom of a 10" cake tin and then grease and flour the bottom and the sides.
  • Place the mixture in the tin and bake in a pre-heated oven for 40 minutes.
  • For the topping prepare the crumble mixture.
  • Chop the nuts.
  • Put the flour into a bowl, cut the butter into pieces and add to the flour, rub or cut it in quickly and lightly, don't allow the mixture to become sticky or over rub the mixture.
  • Add the sugar, nuts and cinnamon.
  • Remove the cake from the oven after 40 minutes, spread the top with the jam and top with the crumble mixture.
  • Return the cake to the oven for a furhter 15-20 minutes.

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