-----------------------------------ICING---------------------------------- half c Sugar quarter c Butter or Margarine quarter c Buttermilk half ts Vanilla Extract quarter ts Baking Soda In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 25 cm angel food cake pan or fluted tube pan. Bake at 160ºC for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle one third of the icing over the cake. Serve remaining icing over individual cake servings, if desired. Recipe by Joanie Elbourn, Jamestown, Rhode Island. ----