Categories: Cakes, Fruits 
      Yield: 12 servings 
  
           Beth Lane-PXGN54A                   1 ts Cinnamon; Ground 
      3 c  Sugar                             1/2 ts Allspice; Ground 
  1 1/2 c  Butter or Margarine               1/2 ts Nutmeg; Ground 
      6    Eggs                              1/4 ts Cloves; Ground 
      3 c  Flour; All-Purpose                  1 c  Apple Cider 
    1/2 ts Salt                                1 ts Vanilla Extract 
    1/2 ts Baking Powder                  
 
-----------------------------------ICING----------------------------------- 
    1/2 c  Sugar                             1/2 ts Vanilla Extract 
    1/4 c  Butter or Margarine               1/4 ts Baking Soda 
    1/4 c  Buttermilk                      
  
  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. YIELD 12-16 servings. Recipe by 
  Joanie Elbourn, Jamestown, Rhode Island. I got recipe from a magazine.