October cider cake - part 1
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Shortening |
| 1½ | cup | Firmly packed brown sugar |
| 3 | eaches | Eggs |
| 3 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Ground nutmeg |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Grouond cloves |
| 1 | cup | Apple cider |
| 1 | tablespoon | Lemon juice |
| Cider Filling | ||
| Creamy Cider Frosting | ||
| Chopped pecans (optional) | ||
Directions
The Cake:
Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, salt, nutmeg, cinnamon and cloves; add to creamed mixture alternatley with cider, beginning and ending with flour mixture. Stir in lemon juice.
Pour batter into 3 greased and floured 8-inch round cakepans. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely.
Spread Cider Filling between layers; spread top and sides with Creamy Cider Frosting. Garnish top of cake with pecans, if desired.
Yield: one 3-layer cake.
"Indian-Summer Dinner" _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-14-95