Preheat oven to 350º. Grease and lightly flour 3 8” round cake pans.
Cream the butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. In a separate bowl combine the flour, baking powder, salt, nutmeg, cinnamon and cloves. Add the flour mixture alternately with cider, beginning and ending with flour mixture. Stir in lemon juice.
Evenly divide the cake batter into the prepared pans. Bake for 25 min or until a pick inserted in center comes out clean. Cool in pans 10 min, remove layers from pans and completely cool on wire racks.
Spread the cider filling between layers. Spread top and sides with cider frosting. Garnish top with chopped nuts.
Cider Filling: Combine sugar, cornstarch and salt in a medium saucepan, gradually stir in cider. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in lemon juice and butter, cool.
Cider Frosting: Combine the ¼ cup butter, ¼ cup apple cider and ¼ teaspoon salt, in a medium saucepan. Boil for one minute, stirring constantly. Remove from heat, cool. Gradually add sugar, until spreading consistency, beat until smooth. Add more Apple cider if needed to obtain desired consistency.