3/4 c Shortening 1 ts Ground cinnamon
1 1/2 c Firmly packed brown sugar 1/4 ts Grouond cloves
3 ea Eggs 1 c Apple cider
3 c All-purpose flour 1 tb Lemon juice
1 tb Baking powder Cider Filling
3/4 ts Salt Creamy Cider Frosting
1 ts Ground nutmeg Chopped pecans (optional)
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
Yields
1 cake