Preparation / Directions:
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.
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