In large bowl, combine 2 cups sugar and butter; beat on medium speed 2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition.
In medium bowl, stir together flour, salt, baking powder, 1 teaspoon cinnamon, nutmeg and cloves.
Gradually add flour mixture to butter mixture, alternating with 1 cup apple cider, until all ingredients have been incorporated. Stir in vanilla.
Spoon batter evenly into prepared pan. Bake at 325 degrees F. for 55-65 minutes, until toothpick inserted comes out clean. Remove from oven and cool 10 minutes in pan.
While cake is cooling, combine 2 tablespoons sugar and 1/3 cup apple cider in microwave-safe bowl. Microwave on High for 1-2 minutes, until mixture begins to boil and sugar dissolves; set aside.
In small bowl, combine remaining 3 tablespoons sugar and 1 teaspoon cinnamon.
Loosen edges of cake and invert cake onto cooling rack. Using a pastry brush, brush all over the outside of cake with cider mixture. Sprinkle with cinnamon sugar mixture. Serve cake warm or cooled.