Cider Spice Cake Recipes

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
• Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
• Store loosely covered at room temperature.

Steps:

• Cream sugar and shorttening in a large bowl until light and fluffy.
• Beat in molasses and honey.
• Combine dry ingredients and add 1/2 to the creamed mixture; beat until moistened.
• With mixer running at low speed, blend in hot cider.
• Add remaining dry ingredients, mixing well.
• Add egg and vanilla; beat for one minute on medium speed.
• Spread batter in a greased 8 inch square baking pan.
• Bake in a preheated 350 degree oven 25 to 30 minutes or until a pick inserted in the middle comes out clean.
• Cool in pan for 10 minutes.
• Prepare glaze by stirring apple jelly and apple cider together in a small pan.
• Cook over low heat, stirring frequently, until jelly is melted and mixture is smooth.
• Spoon hot glaze over the cake and sprinkle with walnuts.
• Cool.
• Top with whipped cream or a mixture of 8 oz whipped cream and 1/2 cup sour cream and sprinkled with a little bit of cinnamon or ginger.

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

Steps:

• Heat oven to 350 degrees. Prepare the cakes: Coat two 9-inch round pans with baking spray and line the bottoms with parchment.
• In a medium bowl, whisk together the flour, spices and salt; set aside.
• Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
• In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the apple cider to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
• Beat in a third of the flour to the butter mixture on low until combined, then half the cider mixture. When it's blended, add half the remaining flour, all the remaining cider, then the rest of the flour, beating to blend after each addition. Batter will be runny.
• Divide the batter between the pans, swiveling the pans to level the batter, which will be scant. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
• Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectioners' sugar, 1/2 cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
• Place one layer of cake on a serving platter. Top with 1 cup frosting, and spread it to the edge of the cake. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.