Wednesday, September 14, 2011

October Cider Cake
Makes one 3-layer cake 
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 (recipe below)

  • Creamy Cider Frosting (recipe below)
Chopped pecans (optional)
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 alternately with cider, beginning and ending with flour mixture. Stir in lemon juice.
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 in fridge.
Put a thin band of icing along the perimeter of each later, and then pool the Cider Filling inside. Put back in fridge to let it set completely or the filling will ooze out from the weight of the cake (trust me).
Spread top and sides with Creamy Cider Frosting. Garnish top of cake with pecans, if desired.

Cider Filling
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup apple cider
2 tablespoons lemon juice
2 tablespoons butter or margarine
Combine sugar, cornstarch, and salt in a heavy saucepan; gradually stir in cider. Cook over medium heat, stirring constantly, until thickened.
Remove from heat. Stir in lemon juice and butter; cool in fridge.

Creamy Cider Frosting
1/2 cup butter or margarine
1/4 cup plus 1 tablespoon apple cider
1/4 teaspoon salt
About 4 1/2 cups sifted powdered sugar
1/2 cup chopped pecans
Combine first 3 ingredients in a heavy saucepan. Boil 1 minute, stirring constantly.
Remove from heat; cool. Gradually add sugar until spreading consistency; beat until smooth.

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