Ingredients

• 125g/4 ozs. butter
• 125g/4 ozs. caster sugar
• 2 medium sized eggs, lightly whisked
• 225g/8ozs. self raising flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon freshly grated nutmeg
• 1 tablespoon Somerset Cider Brandy OR Calvados
• 100mls./5 fl. ozs. cider

Method

1. Cream the butter and sugar until light and fluffy.
2. Mix in the beaten eggs.
3. Sift the flour with the bicarbonate of soda, and grated nutmeg and add HALF the flour to the mixture in the bowl.
4. Pour all the liquid over and beat the mixture well.
5. Stir in the last portion of flour and put mixture into the cake tin.

Baking

AGA - 2 OVEN: Put the cake on the grid rack placed on the floor of the ROASTING OVEN. Bake for 20 minutes and then slide the cold shelf two runners above the cake, and leave for a further 8-10 minutes.

AGA - 4 OVEN: Put the cake tin on the grid rack placed on the floor of the BAKING OVEN for approximately 25-30 minutes.

When the cake is baked, remove from the AGA and place it, still in its tin, on a cooling rack. After about 8 minutes, carefully turn it out of the tin, and leave on the cooling rack until completely cold.

N.B. This cake is excellent when served with a portion of cooked sieved and sweetened apples, and a helping of cream - either Devon clotted cream, or single pouring cream.