Shaker Cider Cake Recipes

SHAKER CIDER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter three 8-inch loaf pans.
• Line the bottoms with baking parchment cut to fit, turn the parchment over (this butters the topside) and pat it place firmly.
• (Use of parchment is optional, but it makes unmolding the cakes a lot easier and saves on cleanup.) Sift together the flour, baking soda, salt and nutmeg, and set aside.
• In a stand mixer or by hand, thoroughly cream the butter.
• Add the sugar gradually, beating well.
• Add the eggs in a slow stream and beat until light and fluffy.
• At low speed, beat in about one third of the flour mixture, followed by half the cider.
• Repeat, ending with the last one-third of flour.
• Divide the batter between the prepared pans, filling them about two-thirds.
• Firmly rap the pans on a counter a few times to make sure batter settles on bottom of pans.
• Smooth the tops, slightly building up the edges and corners.
• Bake just until a toothpick inserted near the center of the cake comes out clean, about 50 minutes to 1 hour.
• Do not over bake.
• Cool the pans on cooling racks for about 10 minutes, then unmold, peel off the parchment and cool the cakes completely.
• Wrap them tightly in plastic wrap and store them in a cool place.
• This cake can be eaten right away but stores well for up to a week.

GLAZED APPLE CIDER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

APPLE CIDER DOUGHNUT CAKE

Steps:

• Pour apple cider into a medium saucepan and bring to a boil over high heat. Cook, without stirring, until reduced to about 1/2 cup, 12 to 15 minutes. Remove from heat and set aside.
• While cider reduces, preheat the oven to 350 degrees F (175 degrees C). Generously rub shortening all over the inside of a 12-cup Bundt pan. Sprinkle some flour all over inside of pan over shortening and tap around to completely cover in flour. Tap out excess flour and set pan aside.
• Whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and 2 teaspoons of the cinnamon in a medium bowl.
• Whisk together eggs, brown sugar, oil, buttermilk, apple butter, vanilla, 2/3 cup of the granulated sugar, and reduced apple cider in a large bowl. Add half of flour mixture to egg mixture and stir to combine. Add remaining half of flour mixture and grated apple and stir until just incorporated, but some lumps still remain, and making sure apples are evenly incorporated (you may need to use a fork to separate apple pieces). Pour into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from pan to a wire rack to cool completely, about 1 hour.
• Stir together remaining 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl. Brush melted butter evenly over outside and center ring of cake. Sprinkle top and sides of cake with cinnamon-sugar. Serve.