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