3 c. sifted cake flour
1 tbsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
3/4 c. shortening
1 1/3 c. brown sugar
3 eggs
1 tbsp. lemon juice
1 c. cider

Cream shortening and sugar. Add eggs. Mix cider and lemon juice and add alternately with dry ingredients. Bake in 3 greased 8 inch layer pans at 350 degrees for 25-30 minutes. Cool. Fill and frost with cider icing and filling.

CIDER FILLING:

1/2 c. sugar
1/4 tsp. salt
3 tbsp. cornstarch
1 c. cider
2 tbsp. lemon juice
1 tbsp. butter

Mix sugar, salt and cornstarch. Heat cider and lemon juice; when hot, stir in sugar mixture and cook until thickened and clear. Add butter. Cool before spreading on cake.

CIDER ICING:

1/2 c. melted butter
3 1/2 tbsp. flour
1/4 tsp. salt
1/2 c. cider
3 c. powdered sugar
1 1/2 c. chopped nuts

Blend flour and salt into melted butter in a saucepan. Add cider and bring to a boil and cook for 1 minute. Add sugar and beat until smooth. Add nuts and spread on cake.