October Cider Cake

Yield: one 3- layer cake
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 3/4 cup shortening
  • 1 1/2 cups firmly packed brown sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup apple cider
  • 1 tablespoon lemon juice
  • Cider Filling
  • Creamy Cider Frosting
  • Chopped pecans (optional)

Preparation

  1. Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
  2. Combine flour, baking powder, salt, nutmeg, cinnamon, and cloves; add to creamed mixture alternately with cider, beginning and ending with flour mixture. Stir in lemon juice.
  3. Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350° 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.
  4. Spread Cider Filling between layers; spread top and sides with Creamy Cider Frosting. Garnish top of cake with pecans, if desired.
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