Magner’s differs from other hard ciders (like Angry Orchard) because it doesn’t have a harsh or bitter taste of alcohol, which can really muck up the apple flavor and absolutely ruins whatever dessert you bake it in. Don’t fret, my little demons—you can still taste the alcohol, and feel it, if you drink it.
Disclaimer: most of my desserts use stuff you probably already have around the house, but Magner’s is a little different. Bigger liquor stores or chains will definitely have this cider, but local businesses and the beer section of a gas station will not. Unless there’s a big Irish community in the area. The Irish love this drink.
In fact, I got the idea for this recipe from my friend, Kristie, who visited Ireland while studying abroad. She discovered the drink there, fell in love with it, and drinks it often now that she’s come home. At this point, I’m just encouraging her.
Prep time: 30 minutes
Bake time: 40 minutes
2 cups flour
1 cup white sugar
1 cup brown sugar
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon cinnamon
Dash of nutmeg
½ teaspoon salt
1 cup milk
1 bottle of Magner’s (from a six pack)
Preheat the oven to 350 degrees. Combine flour, sugar, baking soda and powder, salt, cinnamon and nutmeg in a bowl. Mix together with a wooden spoon. Sift through the brown sugar, making sure to eliminate any lumps and tightly packed pieces. This is especially important if the brown sugar isn’t fresh. Warning: the lumps will not bake out, so do not skip this step. Once the brown sugar is nice and smooth, mix in with the rest of the dry ingredients.
In a separate bowl, combine eggs and milk. Scramble with a fork. I like to warm my Magner’s on the stove top, bring it to a low simmering heat, before adding it to the mix. I’m not sure if it’s entirely necessary. The original reason for the boiling water is to create moisture in the cake, but the yeast in the alcohol does that on its own. I do know that it makes my house smell like hot apple cider and alcohol, and there is nothing wrong with that.
Add the Magner’s to the egg and milk mixture. Slowly combine the wet ingredients into the dry ingredients.
Now, if you choose to use this recipe to make cupcakes, it’s gonna make a crap-ton, and I can’t handle that much scooping. I take the lazy way out of it and pour it in a well-greased cake pan. When baking as a cake, the batter needs to go in the oven for around 40 minutes.
If you take the time to dish out all those cupcakes, then you should start at 20 minutes and gauge from there how much longer they should be in the oven. This is a very liquid-heavy batter and needs to bake longer than most.
I’m still working on an icing recipe that would go with this cake. Feel free to shoot me some ideas! Delicious dealings, friends.