Apple Cider Cake

Good Thing Utah recipe Ingredients: for the cake: Vegetable oil spray, for misting the pan Flour, for dusting the pan 1 package (18.25 ounces) plain yellow or vanilla cake mix 1 package (3.4 ounces) vanilla instant pudding mix 4 large eggs 1 cup apple cider 1/2 cup vegetable oil 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves for the glaze: 1 cup confectioners’ sugar, sifted 2 tablespoons apple cider 1/2 teaspoon grated lemon zest (optional) 1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with fl our. Shake out the excess fl our and set the pan aside. 2. Place the cake mix, pudding mix, eggs, the 1 cup of cider, the oil, cinnamon, and cloves in a large mixing bowl and beat on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is smooth and fluffy, 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven. 3. Bake the cake until the top springs back when lightly pressed with a finger, 42 to 48 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. 4. Meanwhile, make the glaze: Place the confectioners’ sugar, 2 tablespoons of cider, and lemon zest, if using, in a small saucepan over low heat. Heat, stirring, until the glaze is smooth. 5. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack or cake plate. Pour the glaze over the cake and let the cake cool 25 minutes longer before slicing and serving. Keep I t F resh! Store this cake, in a cake saver, at room temperature for up to one week. Freeze the cake in a cake saver, for up to six months. Let the cake thaw overnight on the counter before serving.