In a small saucepan over medium-high heat bring the 2 cups of apple cider to a boil and simmer until it reduces to 1 cup, about 25-30 minutes. Cool to room temperature.
Preheat the oven to 325 degrees F. Prepare a 10-inch bundt pan with baking spray or butter and flour.
In a medium-size bowl whisk together the all-purpose flour, cinnamon, cardamom, nutmeg, mace, and salt. Set aside.
In a large bowl beat the butter until creamy with an electric mixer or use a stand mixer. While still running the mixer gradually add the granulated sugar and continue mixing until the mixture is light and fluffy about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Add the flour mixture in thirds alternating with the room temperature apple cider reduction. Beating after each addition only until the batter is smooth, do not over beat.
Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
Bake for 1 hour and 10 minutes or until a toothpick or wooden skewer inserted in the middle comes out clean with just a few moist crumbs. Cool on a wire rack for 15 to 10 minutes. Then turn the cake out of the pan and let to completely.