Preheat oven to 325°F.

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 10-inch angel food cake pan or
fluted tube pan. Bake 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 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if
desired.

Sauces and Glazes
Lemon Sauce - A simple lemon sauce which works well over fresh pound cake.