Shaker Cider Cake Recipes

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.