3 cups all-purpose flour 1 tablespoon baking powder 1⁄2 teaspoon salt 1 tablespoon ground cinnamon 1⁄4 teaspoon nutmeg 1 cup (2 sticks) unsalted butter, softened 1 1⁄2 cups sugar 3 large eggs 1 cup apple cider 1 tablespoon vanilla extract
Preheat oven to 350°F. Grease a 10-inch bundt pan well.
Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Beat in the apple cider and vanilla until combined.
Add the dry ingredients to the wet ingredients and mix just until incorporated, do not overmix.
Pour batter evenly into prepared bundt pan. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
Allow cake to cool in pan for 20 minutes, then invert onto wire rack to cool completely.
Whisk together powdered sugar, apple cider, and cinnamon for glaze. Drizzle evenly over cooled cake. Allow glaze to set before slicing and serving.