Ingredients

3 C. sugar
1 1/2 C. butter or margarine
6 eggs
3 C. flour; all-purpose
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon; ground
1/2 tsp. allspice; ground
1/2 tsp. nutmeg; ground
1/4 tsp. cloves; ground
1 C. apple cider
1 tsp. vanilla extract
Icing
1/2 C. sugar
1/4 C. butter or margarine
1/4 C. buttermilk
1/2 tsp. vanilla extract
1/4 tsp. baking soda

Cooking Instructions

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 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.
 
 
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