* 3 cups sugar
* 1-1/2 cups butter, softened
* 6 eggs
* 3 cups 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
* 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.
* Bake at 325° for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.
* 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.
(E-mail Recipe)
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