Cider Cake


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 ad, 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.

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


  • 1 1/2 cups sugar
  • 3/4 cup butter, room temperature
  • 1 1/3 cup sweet (unfermented) apple cider, room temperature
  • 1 tsp. baking soda
  • 1 tsp. each cinnamon and cloves
  • 4 1/2 cups flour

Cream together the sugar and butter. Add the cider, and beat until it’s all the same consistency. Add the soda and spices, followed by the flour.

Bake at 350 for 35-40 minutes.


6 thoughts on “Cider Cake

    • Oh, I think that could be great! I’m personally not a big fan of nuts in baked goods, but it’s the same consistency as a dense banana bread, which I know a lot of people add nuts to!

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