After Alex’s birthday last week, there was some leftover apple cider. I don’t drink much besides water too often, so I needed to use some of it up in other ways. Luckily, there are countless delicious options, including this cake! It’s a very soft, dense, moist cake, with a lovely flavor. It’s quite nice!

Ingredients:

Cake:

• 3 cups sugar
• 1 1/2 cups butter, room temperature
• 6 eggs
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup apple cider
• 1 teaspoon vanilla

Glaze:

• 1 cup apple cider
• 1/2 – 3/4 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter
• dash of salt

Preheat oven to 325 degrees. Grease a bundt pan very well and set aside. Combine the dry goods in a medium bowl , and combine the cider and vanilla in a bowl or measuring cup, and set both aside aside.

Beat together the butter and sugar until light and fluffy.

Beat in the eggs one at a time.

Beat in half flour mixture, followed by half the cider. Repeat with the second half of the flour mixture, and the remaining cider.

Pour the batter into the bundt pan.

Bake 70 minutes, or until it passes the toothpick test.

Cool in the pan at least an hour, then turn out onto a dish. Let finish cooling completely.

To make the glaze, heat the cider over medium heat until it reaches a boil. Reduce the heat, and simmer for 10 minutes or until it’s reduced by half. Stir in the butter, cinnamon, salt, and 1/2 a cup of powdered sugar. Add the remaining powdered sugar to thicken if desired, and drizzle over the cake.

Cider Cake

From Buns in My Oven.

Cake:

• 3 cups sugar
• 1 1/2 cups butter, room temperature
• 6 eggs
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup apple cider
• 1 teaspoon vanilla

Glaze:

• 1 cup apple cider
• 1/2 – 3/4 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter
• dash of salt

Preheat oven to 325 degrees. Grease a bundt pan very well and set aside. Combine the dry goods in a medium bowl , and combine the cider and vanilla in a bowl or measuring cup, and set both aside aside.

Beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in half flour mixture, followed by half the cider. Repeat with the second half of the flour mixture, and the remaining cider.  Pour the batter into the bundt pan and bake 70 minutes, or until it passes the toothpick test.

Cool in the pan at least an hour, then turn out onto a dish. Let finish cooling completely.

To make the glaze, heat the cider over medium heat until it reaches a boil. Reduce the heat, and simmer for 10 minutes or until it’s reduced by half. Stir in the butter, cinnamon, salt, and 1/2 a cup of powdered sugar. Add the remaining powdered sugar to thicken if desired, and drizzle over the cake.