** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large mixing bowl, cream sugar and butter.
2. Add eggs, one at a time,
beating well after each addition.
3. Stir together all dry ingredients; set
aside.
4. Combine cider and vanilla. Add dry ingredients alternately with
cider mixture to batter.
5. Mix until well blended. Spoon into a greased
10-inch angel food cake pan or fluted tube pan.
6. Bake at 325~F for about 1
hour and 10 minutes or until cake tests done.
7. Meanwhile, combine all icing
ingredients in a saucepan.
8. Bring to a boil; reduce heat and simmer 10
minutes.
9. While cake is warm, drizzle 1/3 of the icing over the cake.
10. Serve
remaining icing over individual cake servings, if desired.
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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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