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1
Preheat the oven to 350 degrees F.
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2
Butter three 8-inch loaf pans.
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3
Line the bottoms with baking parchment cut to fit, turn the parchment over (this butters the topside) and pat it place firmly.
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4
(Use of parchment is optional, but it makes unmolding the cakes a lot easier and saves on cleanup.) Sift together the flour, baking soda, salt and nutmeg, and set aside.
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5
In a stand mixer or by hand, thoroughly cream the butter.
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6
Add the sugar gradually, beating well.
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7
Add the eggs in a slow stream and beat until light and fluffy.
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8
At low speed, beat in about one third of the flour mixture, followed by half the cider.
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9
Repeat, ending with the last one-third of flour.
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10
Divide the batter between the prepared pans, filling them about two-thirds.
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11
Firmly rap the pans on a counter a few times to make sure batter settles on bottom of pans.
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12
Smooth the tops, slightly building up the edges and corners.
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13
Bake just until a toothpick inserted near the center of the cake comes out clean, about 50 minutes to 1 hour.
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14
Do not over bake.
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15
Cool the pans on cooling racks for about 10 minutes, then unmold, peel off the parchment and cool the cakes completely.
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16
Wrap them tightly in plastic wrap and store them in a cool place.
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17
This cake can be eaten right away but stores well for up to a week.
