October Cider Cake

Name: October Cider Cake
Ingredients: 3/4 cup shortening; 1 1/2 cups firmly packed brown sugar; 3 eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 cup apple cider; 1 tablespoon lemon juice; Chopped pecans (optional)

12 ingredients

4 steps

Ingredients

3/4 cup shortening
1 1/2 cups firmly packed brown sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup apple cider
1 tablespoon lemon juice
Chopped pecans (optional)

Directions

1

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
2

Combine flour, baking powder, salt, nutmeg, cinnamon, and cloves; add to creamed mixture alternately with cider, beginning and ending with flour mixture. Stir in lemon juice.
3

Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350° 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.
4

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