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Shaker Cider Cake

6 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 pound (2 sticks) unsalted butter
3 cups sugar
4 eggs, slightly beaten
1 cup Martinelli's Cider

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; 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 a bout one third of the flour mixture, followed by half the cider. Repeat, ending with the last one-third of flour. Distribute 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 unfold, 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. Serves 24.