Title: Apple Cider Pound Cake
Categories: Cake Fruit
Yield: 12 Servings

		Beth Lane-PXGN54A
3	c	Sugar
1 1/2	c	Butter or Margarine
6		Eggs
3	c	Flour; All-Purpose
1/2	ts	Salt
1/2	ts	Baking Powder
1	ts	Cinnamon; Ground
1/2	ts	Allspice; Ground
1/2	ts	Nutmeg; Ground
1/4	ts	Cloves; Ground
1	c	Apple Cider
1	ts	Vanilla Extract
ICING
1/2	c	Sugar
1/4	c	Butter or Margarine
1/4	c	Buttermilk
1/2	ts	Vanilla Extract
1/4	ts	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. YIELD 12-16 servings. Recipe by Joanie Elbourn, Jamestown, Rhode Island. I got recipe from a magazine.

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