Beth Lane-PXGN54A 1 ts Cinnamon; Ground
3 c Sugar 1/2 ts Allspice; Ground
1 1/2 c Butter or Margarine 1/2 ts Nutmeg; Ground
6 Eggs 1/4 ts Cloves; Ground
3 c Flour; All-Purpose 1 c Apple Cider
1/2 ts Salt 1 ts Vanilla Extract
1/2 ts Baking Powder
-ICING-
1/2 c Sugar 1/2 ts Vanilla Extract
1/4 c Butter or Margarine 1/4 ts Baking Soda
1/4 c Buttermilk
In a large mixing bowl, cream sugar and butter. 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-inch angel food cake pan or fluted
tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until
cake tests done. Meanwhile, combine all icing ingredients in a saucepan.
Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm,
drizzle 1/3 of the icing over the cake. Serve remaining icing over
individual cake servings, if desired. YIELD 12-16 servings.
Yields
12 servings
