October cider cake - part 1

1 cake

Ingredients

Quantity Ingredient
¾ cup Shortening
1½ cup Firmly packed brown sugar
3 eaches Eggs
3 cups All-purpose flour
1 tablespoon Baking powder
¾ teaspoon Salt
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
¼ teaspoon Grouond cloves
1 cup Apple cider
1 tablespoon Lemon juice
Cider Filling
Creamy Cider Frosting
Chopped pecans (optional)

Directions

The Cake:

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 alternatley with cider, beginning and ending with flour mixture. Stir in lemon juice.

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 clean. Cool in pans 10 minutes; remove layers from pans, and cool completely.

Spread Cider Filling between layers; spread top and sides with Creamy Cider Frosting. Garnish top of cake with pecans, if desired.

Yield: one 3-layer cake.

"Indian-Summer Dinner" _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-14-95

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