blackberry cheesecake

In a medium saucepan, combine apple cider, butter, brown sugar, and raisins. Bring to a gentle boil, then simmer 5–10 minutes until butter is melted.

First, remove your boiled cider mixture from the heat. Let it cool down to room temperature. This is important because if it’s too hot, it can scramble the eggs when you add them later.

Mix Dry Ingredients: Sift together flour, baking soda, cinnamon, ginger, cloves, and salt in a large bowl.

Once the cider mixture is cool, whisk in the eggs until fully combined. Make sure the mixture is smooth and not lumpy.

Gradually fold the cooled cider and egg mixture into the dry ingredients. Use a spatula or spoon and gently mix just until everything is combined. Don’t overmix, or the cake may become dense.

Grease a rectangular or square baking pan with butter or cooking spray. Pour the batter into the pan, spreading it evenly. Place the pan in a preheated oven at 175°C (350°F). Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still warm, you can brush the top with: Extra boiled cider, or A simple honey glaze, or Warm apricot jam for a shiny, glossy finish. This gives the cake a nice sweet shine and extra flavor.

Serve and Enjoy!!!