2 cups all-purpose unbleached flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 lb butter, softened (1 stick)
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 Tbsp apple cider
1 cup (8 oz) sour cream
Preheat oven to 350°F. (Note: if using a ceramic pan, do not preheat the oven.) Spray the inside of a small (5-cup) Bundt pan or loaf pan with baking spray, and set aside.
In a mixing bowl, stir together the flour, baking powder and baking soda.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter, sugar, and eggs, until the eggs turn light yellow. Stir in the vanilla and apple cider. Add to the egg mixture, alternating, the dry ingredients and sour cream.
Pour the batter into the prepared pan, and spread evenly.
Bake for 45 minutes (if using a ceramic pan, place the pan in a cold oven, set to 350F, and bake for 60 minutes), or until a tester comes out clean.
Set the pan on a wire rack to cool for 15 minutes, then invert the pan and remove the cake. Let it cool completely. Serve, or wrap and freeze.