Cider Cake with Caramel Frosting

sifted cake flour, or 1 2/3 cups all-purpose flour, sifted ((7 ounces/200 grams))

double-acting baking powder

ground nutmeg or cinnamon, or ½ teaspoon each

salt

unsalted butter or vegetable shortening, softened (65 to 67°F) ((1 stick/4 ounces/115 grams))

granulated sugar or packed light brown sugar, or ½ cup each ((7 ounces/200 grams))

large eggs ((6 tablespoons/3.5 ounces/100 grams))

vanilla extract or 2 teaspoons lemon juice

hard cider or unpasteurized sweet cider ((5.5 ounces/160 grams))

raisins, chopped dates, or dried cranberries ((optional))

Confectioners' sugar for dusting, or Caramel Frosting (recipe follows), Lemon Buttercream, or Cream Cheese Frosting

unsalted butter ((1 stick/4 ounces/115 grams))

packed light brown sugar ((7.5 ounces/210 grams))

milk or buttermilk

confectioners’ sugar, sifted ((8 ounces/225 grams))

vanilla extract