Shaker Cider Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 6 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 lb unsalted butter
• 3 cups sugar
• 4 eggs, slightly beaten
• 1 cup apple jack or 1 cup apple cider (sweet or hard)

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 butter three 8-inch loaf pans.
• 3 line the bottoms with baking parchment cut to fit, turn the parchment over (this butters the topside) and pat it place firmly.
• 4 (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.
• 5 in a stand mixer or by hand, thoroughly cream the butter.
• 6 add the sugar gradually, beating well.
• 7 add the eggs in a slow stream and beat until light and fluffy.
• 8 at low speed, beat in about one third of the flour mixture, followed by half the cider.
• 9 repeat, ending with the last one-third of flour.
• 10 divide the batter between the prepared pans, filling them about two-thirds.
• 11 firmly rap the pans on a counter a few times to make sure batter settles on bottom of pans.
• 12 smooth the tops, slightly building up the edges and corners.
• 13 bake just until a toothpick inserted near the center of the cake comes out clean, about 50 minutes to 1 hour.
• 14 do not over bake.
• 15 cool the pans on cooling racks for about 10 minutes, then unmold, peel off the parchment and cool the cakes completely.
• 16 wrap them tightly in plastic wrap and store them in a cool place.
• 17 this cake can be eaten right away but stores well for up to a week.