Colonial Apple Cider Cake

I was asked to make this for Joel's class for the Colonial Week Celebration that the fifth grade has every year. It was amazing. I had trouble getting it out of the pans. I think maybe the apples kind of caramelize in the baking and make it stickier. Just generously grease and flour your pans and allow adequate time for cooling and you shouldn't have the same issues that I did.

4 apples, peeled, cored and chopped (I used golden delicious)
2 1/2 cups sugar
1/2 pound butter, melted (2 sticks)
2 eggs
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons baking soda
3 cups flour
1 cup chopped pecans

1⁄2 cup apple cider
2 tablespoons apple jelly
2 teaspoons cinnamon (I reduced this and only used 1 teaspoon. Two seemed like too much to me.)
powdered sugar, for dusting
Place apples in large bowl. Pour sugar over apples and let stand for 10 minutes to extract
moisture from the apples. Add eggs and butter; scrape bowl. Add all but glaze
ingredients; mix well. Pour batter into greased and floured bundt pan or two 9-inch
cake pans. Bake at 350°F for 60 to 75 minutes or until a knife inserted in the center comes
out clean. Allow cake to cool. 
Dissolve the apple jelly with the cider by warming them together. Mix in one teaspoon cinnamon. Brush this mixture over cake with a pastry brush. Continue brushing until all the glaze is gone. Dust liberally with powdered sugar.

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