In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider & vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10" angel food cake pan or fluted tube pan.
Bake at 325 for about 1 hour 10 minutes or until cake tests done.
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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 cake. Serve remaining icing over individual cake servings, if desired.
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