6 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. grated nutmeg
1 c. butter, softened 3 c. sugar
4 eggs
1 c. cider (B. F. Clyde's hard apple cider, not sparkling, is what we use. Any good cider should work but something dry rather than sweet is best.)

In a bowl, mix together the flour, soda, salt and nutmeg and set aside. In an electric mixer, cream butter well, add sugar gradually, creaming until fluffy, then add eggs one at a time and beat thoroughly. On low or "stir" speed, add the flour mixture alternately with the cider, beating until smooth after each addition.

Grease two loaf pans (or four smaller ones) and distribute batter evenly. Bake at 350 F for about one hour (gas oven may take 10 minutes longer) until an inserted toothpick comes out clean. Keep moist with a chunk of apple in the container. Freezes well.

This recipe dates to the 1830s and is quite similar to pound cake.

Another Second Penny Inn Stonington, Connecticut Come enjoy the history and beauty of the Mystic Coast at this Inn built in 1710 as the Edward Denison House.

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More Another Second Penny Inn Recipes: Denison House Pancakes | Jim's Sautéed Apples

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