Beth Lane-PXGN54A
      3 c  Sugar
  1 1/2 c  Butter or Margarine
      6    Eggs
      3 c  Flour; All-Purpose
    1/2 ts Salt
    1/2 ts Baking Powder
      1 ts Cinnamon; Ground
    1/2 ts Allspice; Ground
    1/2 ts Nutmeg; Ground
    1/4 ts Cloves; Ground
      1 c  Apple Cider
      1 ts Vanilla Extract
-----------------------------------ICING-----------------------------------
    1/2 c  Sugar
    1/4 c  Butter or Margarine
    1/4 c  Buttermilk
    1/2 ts Vanilla Extract
    1/4 ts Baking Soda
  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.
  Recipe by Joanie Elbourn, Jamestown, Rhode Island.
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