Now I am not a traditional fruit cake kind of gal - to me its just all wrong! Where's the sponge, where's the filling and I can not fathom WHY one would put marzipan with icing?! (Each to their own I guess...) However, this recipe I do love - its light, full of fruity flavour but still a lovely slice of cake. If I am feeling a bit decadent then, I'm afraid, I do reach for the vanilla buttercream but this cake really doesn't need anything else.
Now - a few things I find when I am baking (not just cider cake) is that I am not always the most prepared. I tend to rush into things and will be half way through a bake and realise I don't have this ingredient or any parchment or the right tin... with that in mind I actually tend to use my 8" square tin for this recipe although the cake doesn't have a big rise in it. But then, this cake is mainly for me to scoff so I am not too worried about presentation! what I am trying to say is if you have a deep 6" round or a 7" brownie tin these all work well enough.
TIP - I have found that this cake is prone to curdling when you add the cider/raisin mix - DO NOT PANIC! As you are making an addition of the remaining flour this will bring the mixture back to a lovely golden fruity hue and you can continue with calm.
Will post a piccy of my cider cake as soon as I can get it baked between school runs, snotty noses & DIY!
Enjoy and feel free to share