1 1/2 C. butter or margarine

6 eggs

3 C. flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon, Ground

1/2 tsp. allspice, Ground

1/2 tsp. nutmeg, Ground

1/4 tsp. cloves, Ground

1 C. apple cider

1 tsp. vanilla extract

Icing

1/2 C. sugar

1/4 C. butter or margarine

1/4 C. buttermilk

1/2 tsp. vanilla extract

1/4 tsp. 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.