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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Fall in New England is so beautiful, and the apple cider here is the best! This recipe is a family favorite and I like to serve it with hot cocoa. Ingredients:
3 cups sugar |
1-1/2 cups butter, softened |
6 eggs |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 cup apple cider |
1 teaspoon vanilla extract |
icing: |
1/2 cup sugar |
1/4 cup butter, cubed |
1/4 cup buttermilk |
1/2 teaspoon vanilla extract |
1/4 teaspoon baking soda |
Directions:
1. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan.
2. Bake at 325° for 1 hour 10 minutes or until a toothpick inserted near the center comes out clean.
3. Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired. Yield: 12-16 servings.
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