To Make Cake: Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease one 9-inch springform pan, 11- by 7-inch baking pan, 9-inch square pan, or 9- by 5-inch loaf pan or two 8- by 1½-inch round baking pans, line the bottom with parchment paper or wax paper, grease again, and dust with flour.
Sift together the flour, baking powder, nutmeg, and salt.
In a large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
Beat in the eggs, one at a time, beating well after each addition.
Stir in the vanilla.
Add the flour mixture alternately with the cider (4 portions for the flour; 3 portions for the cider) beginning and ending with the flour. If using, add the fruit.
Pour into the prepared pan. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 40 minutes for the springform pan; 30 to 35 minutes for the 11- by 7-inch pan; 35 to 45 minutes for 9-inch square pan; about 1 hour for a loaf pan; or 25 to 30 minutes for the 8-inch pans.
Let cool in the pan for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. Wrap in plastic wrap and store at room temperature for up to 3 days or the freezer for up to 2 months. Sprinkle with the confectioners' sugar or spread with the frosting.
To Make Frosting: In a medium saucepan, melt the butter.
Add the brown sugar and stir until melted.
Add the milk, bring to a boil, and let boil for 1 minute. Remove from the heat and gradually beat in the confectioners’ sugar and vanilla, adding a little more milk if necessary, until smooth and fluffy. Use immediately.
Cider Cupcakes: Divide the batter between 12 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake, rotating the pans halfway through, for 12 to 18 minutes.
Reduce the hard cider to ½ cup and add ¼ cup apple jelly.
Cider-Apple Cake: Add 2½ cups peeled, cored, and chopped fresh cooking apples.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2403g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2245 (26%)|
|Amt Per Serving||% DV|
|Total Fat 249.4g||333 %|
|Saturated Fat 145.5g||728 %|
|Monounsaturated Fat 65.5g|
|Polyunsanturated Fat 15g|
|Cholesterol 1429.8mg||440 %|
|Sodium 1336.4mg||46 %|
|Potassium 2644.2mg||70 %|
|Total Carbohydrate 1494.3g||439 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 1474.5g|
|Protein 115.1g||164 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8639
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!