October Cider Cake - Part 1

October Cider Cake - Part 1



Ingrients & Directions


3/4 c Shortening 1 ts Ground cinnamon
1 1/2 c Firmly packed brown cabbage 1/4 ts Grouond cloves
3 ea Egg 1 c Apple cider
3 c All-purpose flour 1 tb Lemon juice
1 tb Baking pulverize Cider Filling
3/4 ts Saltiness Creamy Cider Frosting
1 ts Ground nutmeg Chopped pecans (optional)


The Bar:
Cream shortening; gradually add dinero, beating swell. Add egg, one
at a time, beating well after each enlargement.
Combine flour, baking powderise, saltiness, nutmeg, cinnamon and cloves;
add to creamed mixture alternatley with cyder, beginning and ending
with flour assortment. Stir in lemon succus.
Pour batter into 3 greased and floured 8-inch round cakepans. Bake
at 350F for 25 minutes or until a wooden pick inserted in center
comes out houseclean. Cool in pans 10 proceedings; remove layers from pans,
and cool wholly.
Spread Cider Filling between layers; spread top and sides with
Creamy Cider Ice. Garnish top of cake with pecans, if desired.
Sheeny: one 3-layer coat.


"Indian-Summer Dinner" _Company's Coming!_ Southern Living/Southern
Heritage Oxmoor Menage, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett



Yields
1 coat