Cider Spice Cake Recipe

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Cider Spice Cake
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Ingredients
17
Count
Nutrition
1006
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  2. Whisk together flour (1 1/2 cups), baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a medium bowl.
  3. Combine apple cider and lemon juice in a small measuring cup.
  4. Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, then add brown sugar and beat until combined. Add eggs 1 at a time, beating well after each addition (mixture will look curdled).
  5. Reduce speed to low and add flour mixture and cider mixture alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
  6. Divide batter between cake pans (batter will form a thin layer) and rap pans on work surface once to release any large air bubbles.
  7. Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 30 minutes.
  8. Cool cake layers in pans on racks 5 minutes, then run a thin knife around edge of each layer and invert layers onto racks. Cool completely, at least 1 hour.
  9. Make buttercream while cakes cool: Whisk together sugar, cornstarch, and salt in a 2-quart heavy saucepan. Whisk in cider, then bring to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 1 minute (mixture will be very thick). Transfer to a metal bowl and set in a larger bowl of ice and cold water, then stir occasionally until cool, about 30 minutes.
  10. Beat butter in a large bowl with cleaned beaters at medium-high speed until light and fluffy, then add one third of cider mixture and beat until incorporated. Add remaining cider mixture and continue beating until smooth.
  11. When cakes are cool, arrange 1 layer flat side up on a flat serving plate or cake stand and spread top with 3/4 cup buttercream. Top with remaining cake layer flat side up. Frost top and side of cake with remaining buttercream. Chill 2 hours before serving (to firm up buttercream).
  12. Cooks' notes: ·Cake layers can be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
  13. ·Frosted cake can be chilled, loosely covered with plastic wrap after 2 hours, up to 1 day. Bring to room temperature before saving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1006.25 Kcal (4213 kJ)
Calories from fat 743.27 Kcal
% Daily Value*
Total Fat 82.59g 127%
Cholesterol 283.27mg 94%
Sodium 231.82mg 10%
Potassium 291.16mg 6%
Total Carbs 64.92g 22%
Sugars 42.38g 170%
Dietary Fiber 0.91g 4%
Protein 5.79g 12%
Vitamin C 1mg 2%
Vitamin A 1mg 33%
Iron 1mg 6%
Calcium 122.3mg 12%
Amount Per 100 g
Calories 440.15 Kcal (1843 kJ)
Calories from fat 325.12 Kcal
% Daily Value*
Total Fat 36.12g 127%
Cholesterol 123.91mg 94%
Sodium 101.4mg 10%
Potassium 127.36mg 6%
Total Carbs 28.4g 22%
Sugars 18.54g 170%
Dietary Fiber 0.4g 4%
Protein 2.53g 12%
Vitamin C 0.4mg 2%
Vitamin A 0.4mg 33%
Iron 0.4mg 6%
Calcium 53.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.8
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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