Apple Cider Spice Cake

 

Ingredients:

Cup

Butter, Softened

1-1/2

Cup

All-Purpose Flour

2

Tsp

Baking Powder

Tsp

Cinnamon

Tsp

Salt

Tsp

Nutmeg

Tsp

Ground Cloves

Tsp

Allspice

2/3

Cup

Apple Cider

2

Tsp

Lemon Juice

1

Cup

Firmly Packed Brown Sugar

3

 

Large Eggs

 

 

 

Frosting:

 

 

Cup

Sugar

3

Tbl

Cornstarch

1/8

Tsp

Salt

Cup

Apple Cider

1-1/4

Cup

Butter, Softened

Directions:

Preheat oven to 350F. Butter and lightly flour two 8 round cake pans.

Whisk together flour, baking powder, cinnamon, salt, nutmeg, cloves and allspice in a medium bowl.

Combine apple cider and lemon juice in a small measuring cup.

Beat butter in a large bowl with an electric mixer at medium-high until light and fluffy, add brown sugar and beat until combined. Add eggs, one at a time. Reduce electric mixer to low and add the flour mixture alternately with the cider mixture in 3 batches, beginning and ending with flour until just combined.

Divide the batter between the prepared cake pans and bake until a tester inserted in center comes out clean, 25-30 minutes. Cool cake in pans on wire rack for 5 minutes before removing and setting on wire racks to finish cooling, about 1 hour before frosting.

Whisk together sugar, cornstarch, and salt in a 2 quart saucepan. Whisk in cider, bring to a boil over medium heat, whisking constantly, 1 minute, Transfer to a metal bowl and set in a larger bowl of ice and cold water, then stir occasionally until cool, about 30 minutes. \

Beat butter in a large bowl with an electric mixer on medium high speed until light and fluffy, then add one third of cider mixture and beat until incorporated. Add remaining cider mixture and continue beating until smooth.

Place one layer upside down on a cake platter and spread with cup of icing. Top with remaining cake layer right side up. Frost top and side of cake with remaining icing. Chill 2 hours before.

 

Yields

8-10

 

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