Apple Cider Pound Cake With Warm Glaze
By
Charlyenne Crawford
@texan1952
1
My Momma found this recipe years ago and once we tried it, we were hooked. My copy of the recipe has so many spots on it, from splatter of the mixer. My husband loves this cake but I can tell you for sure, YOU will need to make a double or triple recipe for the glaze, everyone wants extra!
I buy the smallest size Apple Cider I can find. Once I use the 1-cup of cider, I split the rest into 1-cup amounts and pour them in freezer bags to freeze.
I buy the smallest size Apple Cider I can find. Once I use the 1-cup of cider, I split the rest into 1-cup amounts and pour them in freezer bags to freeze.
Ingredients
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3 csugar
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1 1/2 cbutter, room temperature
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6eggs
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3 call purpose flour
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1/2 tspsalt
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1/2 tspbaking powder
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1 tspground cinnamon
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1/4 tspground cloves
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1/2 tspground nutmeg
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1/2 tspallspice
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1 capple cider
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1 tspvanilla extract
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1 cchopped nuts
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GLAZE
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1/4 cbutter, room temperature
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1/2 csugar
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1/4 cbuttermilk
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1/2 tspvanilla
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1/4 tspbaking soda
How to Make Apple Cider Pound Cake With Warm Glaze
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Stir together all dry ingredients; set aside.
- Combine cider and vanilla.
- Add dry ingredients alternately with cider mixture to batter. Mix until well blended.
- Fold in nuts.
Spoon into a greased 10-in bundt pan - Bake at 325° for 1 hour 10 minutes or until a toothpick inserted near the center comes out clean.
- Glaze:
Combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes.
Pour warm glaze over cake slices
