Apple Cider Spice Cake
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 cup apple cider*
3 cups King Arthur’s all-purpose unbleached flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 tsp. ground ginger
1 cups raisins
Preheat oven to 350 F.
In a large bowl, cream together butter and sugar. Add eggs, one at time, and stir in the cider.
In a separate bowl, combine flour, baking powder, salt, cloves, nutmeg, cinnamon, ginger and raisins, then add flour mixture to batter and stir just until combined.
Pour batter into a buttered bundt pan and bake for 45 minutes or until cake is light golden brown and it springs back when touched lightly.
Prepare glaze while your cake cools down a bit.
Apple Cider Glaze
4 tbsp. butter
2 tbsp. light brown sugar
6 tbsp granulated sugar
4 tbsp apple cider
1 tbsp. pure vanilla extract
2 tbsp heavy cream
Toasted Walnuts or Pecans, chopped (simply toast the walnuts in a dry pan over med heat stirring constantly for about 3 minutes. Be sure not to leave this unattended
In a saucepan melt butter and add both sugars. Add remaining ingredients and bring up to a boil for about five minutes!
Once your cake has cooled enough to be removed from the pan, place a wire rack over a pan. Place cake on rack and pour your Apple Cider Glaze…yum…all over the top. While wet, top the cake with chopped toasted walnuts! Enjoy!
*My Apple Cider recipe can be found at http://cookingwithelise.net/recipes/unbelievable-apple-cider/