| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Bundt, Frostings, Fruits | 12 | Servings | |
INGREDIENTS
| 3 | c | Sugar |
| 1 1/2 | c | Butter or Margarine |
| 6 | Eggs | |
| 3 | c | Flour; All-Purpose |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking Powder |
| 1 | ts | Cinnamon; Ground |
| 1/2 | ts | Allspice; Ground |
| 1/2 | ts | Nutmeg; Ground |
| 1/4 | ts | Cloves; Ground |
| 1 | c | Apple Cider |
| 1 | ts | Vanilla Extract |
| 1/2 | c | Sugar |
| 1/4 | c | Butter or Margarine |
| 1/4 | c | Buttermilk |
| 1/2 | ts | Vanilla Extract |
| 1/4 | ts | Baking Soda |
INSTRUCTIONS
ICING 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~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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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