The 1970s ushered in slow cookers, microwave cooking, fondue parties and a spotlight on wholesome foods like granola, whole grains and sunflower seeds. Cakes made with carrots, pineapple and other fruits also amassed a fan base. Coated in butter rum frosting, the following three-tiered Cider ’n’ Spice Cake appeared in Texas Co-op Power in October 1977. Apple cider gives the cake a moist texture, while homey spices will remind you of autumn baking. For richer flavor, substitute dark rum for rum extract, or light molasses for the dark corn syrup.

Cake
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups firmly packed light brown sugar
3 eggs
3 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 cup apple cider
3/4 cup milk

Frosting
1 cup (2 sticks) butter, softened
4 cups powdered sugar (approximately)
1/3 cup dark corn syrup
2 teaspoons rum extract
Walnut halves (optional)

1. Cake: Preheat oven to 350 degrees. Grease three 8-inch round cake pans and line the bottoms with waxed paper or parchment.

2. Cream the butter and sugar. Beat in eggs, one at a time. Sift together dry ingredients, and combine the cider and milk. Alternating with the cider mixture, blend dry ingredients into the creamed mixture, beginning and ending with flour mixture.

3. Divide the batter between the three prepared cake pans. Bake 25–30 minutes, or until a tester inserted in the middle of the cake comes out clean. Cool 10 minutes on wire racks before inverting the pans to remove the cakes. Cool completely before frosting.

4. Frosting: Cream the butter. Alternately add the sugar and syrup, beating well after each addition. Beat in rum extract. Add more sugar as necessary for desired consistency.

5. To assemble the cake, place the bottom layer on a serving platter and spread an even layer of frosting over the top. Repeat with the remaining layers, and finish by frosting the top of the cake (or cover the entire cake with frosting, if you prefer). Garnish with walnuts, as desired.

Serves 6–8.