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120 minutes
Prep: 20 minutes
Cook: 80 minutes
1851 calories per serving view nutrition facts
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| 3 | cups | sugar | |
| 1 1/2 | cups | butter | or margarine |
| 6 | large | eggs | |
| 3 | cups | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | baking powder | |
| 1 | teaspoon | cinnamon, ground | |
| 1/2 | teaspoon | allspice | ground |
| 1/2 | teaspoon | nutmeg | |
| 1/4 | teaspoon | cloves, ground | |
| 1 | cup | apple cider | |
| 1 | teaspoon | vanilla extract | |
| Icing | |||
| 1/2 | cup | sugar | |
| 1/4 | cup | butter | or margarine |
| 1/4 | cup | buttermilk | |
| 1/2 | teaspoon | vanilla extract | |
| 1/4 | teaspoon | baking soda | |
In a large mixing bowl, cream sugar and butter.
Add eggs, one at a time, beating well after each addition.
Stir together all dry ingredients; set aside.
Combine cider and vanilla.
Add dry ingredients alternately with cider mixture to batter.
Mix until well blended.
Spoon into a greased 10-inch angel food cake pan or fluted tube pan.
Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done.
Meanwhile, combine all icing ingredients in a saucepan.
Bring to a boil; reduce heat and simmer 10 minutes.
While cake is warm, drizzle 1/3 of the icing over the cake.
Serve remaining icing over individual cake servings, if desired.
| % Daily Value* | |
| Total Fat 89.0g | 137% |
| Saturated Fat 54.0g | 268% |
| Trans Fat 0.0g | |
| Cholesterol 531mg | 177% |
| Sodium 1025mg | 43% |
| Total Carbohydrate 249.0g | 83% |
| Dietary Fiber 3.0g | 12% |
| Sugars 177.0g | |
| Protein 21.0g | 41% |
| Vitamin A | 57% | Vitamin C | 1% | |
| Calcium | 12% | Iron | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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