Prep 25 mins
Cook 50 mins
This recipe was posted in reply to a "recipe request" on the message board. It comes from an "old Shaker cookbook" that I have. You can use sweet or hard cider or Apple Jack in this recipe.
- 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)
- 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.