Bring apple cider to a boil in a saucepan and continue to cook until the cider is reduced to 1 1/2 cups. This will take about 1.5-2 hours. Stir the apple cider every now and then, so you have a consistent mixture. Remove from heat and allow to cool completely.

Preheat the oven to 325 degrees F. Prepare a 10 cups Bundt pan by spraying with baking spray with flour.

Combine butter, sugar and vanilla extract in a bowl and mix until white and creamy. Add eggs, one by one, until well mixed. Only add next egg when the previous one is well incorporated.

In a second bowl, mix the dry ingredients; flour, cinnamon, salt, baking powder and baking soda.

In a third bowl, mix together milk, apple cider vinegar and reduced apple cider.

Mix content of the 3 bowls by adding flour mixture to butter mixture and alternate with apple cider mixture. Start and end with flour mixture. When well mixed, add apple pieces and mix again.

Spoon batter in Bundt cake form and bake approx. 1 hour in the oven.

Cake is good when a wooden pick comes out almost clean.

Allow cake to cool in form for about 10 minutes. Then invert onto a wire rack and allow to cool completely.

Make simple icing by mixing the two ingredients. Brush icing over cake and then sprinkle with cinnamon-sugar sprinkle.