Apple Cider Bundt Cake:
Preheat the oven to 350 degrees.
You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in a jar in the refrigerator. I lasts a long time! I start with 1 C of each and refrigerate it in a jar. It's a foolproof release method especially in a detailed Bundt Cake Pan.
3C Granulated Sugar
1 1/2 C Butter, room temperature
3 C Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1 C Apple Cider
1 tsp Vanilla
1/2 C granulated Sugar
1/4 C Butter, cubed
1/4 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Baking Soda
In a stand Mixer with a paddle attachment: (Wet Ingredients)
Beat for 3 minutes.
Eggs, one at a time.
Beat just until combined.
In a medium mixing bowl: (Dry Ingredients)
In a small bowl:
Gradually add the dry ingredients, alternately with the Apple Cider, to the wet ingredients.
Beat just until incorporated.
Pour batter into the pan.
Bake for 1 hour and 10 minutes. toothpick in the center should come out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake , right side up, onto a large serving platter.
Drizzle Icing over the warm cake.
Allow to cool completely before serving.
In a saucepan on medium high heat:
Bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring often.
Peace in the Kitchen!