Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very well.

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.

In a separate bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider, beginning and ending with the dry ingredients. Mix until just combined. Then, stir in the sour cream.

Pour the batter into the prepared bundt pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.