Measure and sift together the flour and baking powder, salt and spices.
Cream the butter and sugar. Add the eggs and beat until thoroughly blended.
Add the lemon juice to the cide and add alternately with the dry ingredients to creamed mixture, beating after each addition.
Pour the batter into 3 greased and lightly 8-inch round layer-cake tins. Bake in a moderate oven (preheated to 375°) for 25 to 30 minutes. Take from oven and let rest 10 minutes. Turn onto a rack to cool for 10 minutes. Spread a filling between the layers consisting of the second set of ingredients:
Combine sugar, salt and cornstarch in a saucepan. Add the cider and blend well. Cook over a low flame, stirring often, until thick and clear.
Remove from fire and add the lemopn juice and butter, blending well.
Top the cake with almond-cider frosting (third set of ingredients):
Melt butter in a saucepan. Blend in the flour and the salt. Add the cider, a little at a time, stirring well after each addition. Bring to a boil and cook for 1 minute over low heat, stirring constantly.
Remove from flame and add powdered sugar, stirring continually until the mixture has cooled somewhat. Add the ground almonds and frost the sides and top of the cake.