The best delicious October Cider Cake – Part 2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this October Cider Cake – Part 2 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this October Cider Cake – Part 2.
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CIDER FILLING
1/2 c Sugar 1 c Apple cider
3 tb Cornstarch 2 tb Lemon juice
1/4 ts Salt 2 tb Butter or margarine
CREAMY CIDER FROSTING
1/2 c Butter or margarine 4 1/2 c Powdered sugar; sifted
1/4 c Plus 1 tbsp apple cider 1/2 c Pecans; chopped
1/4 ts Salt
Cider Filling: Combine sugar, cornstarch, and salt in a heavy
saucepan; gradually stir in cider. Cook over medium heat, stirring
constantly, until thickened.
Remove from heat. Stir in lemon juice and butter; cool.
Yield: about 1-3/4 cups
Creamy Cider Frosting: Combine first 3 ingredients in a heavy
saucepan. Boil 1 minute, stirring constantly. Remove from heat; cool.
Gradually add sugar until of spreading consistency; beat until
smooth. Add pecans. Yield: enough for one (8-inch) 3-layer cake.
“Indian-Summer Dinner” _Company’s Coming!_ Southern Living/Southern
Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett
Yields
1 cake
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