Cider Cake With Caramel Frosting
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INGREDIENTS
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2 cups sifted cake flour, or 1 2/3 cups all-purpose flour, sifted (7 ounces/200 grams)
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2 tsp double-acting baking powder
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1 tsp ground nutmeg or cinnamon, or 1/2 teaspoon each
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1/2 tsp salt
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1/2 cup unsalted butter or vegetable shortening, softened (65 to 67°F) (1 stick/4 ounces/115 grams)
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1 cup granulated sugar or packed light brown sugar, or 1/2 cup each (7 ounces/200 grams)
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2 large eggs (6 tablespoons/3.5 ounces/100 grams)
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1 tsp vanilla extract or 2 teaspoons lemon juice
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2/3 cup hard cider or unpasteurized sweet cider (5.5 ounces/160 grams)
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1/2 cup raisins, chopped dates, or dried cranberries (optional)
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Confectioners' sugar for dusting, or Caramel Frosting (recipe follows), Lemon Buttercream, or Cream Cheese Frosting
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1/2 cup unsalted butter (1 stick/4 ounces/115 grams)
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1 cup packed light brown sugar (7.5 ounces/210 grams)
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5 tbsp milk or buttermilk
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2 cups confectioners' sugar, sifted (8 ounces/225 grams)
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1 tsp vanilla extract
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