Apple Cider Pound Cake Recipes

APPLE CIDER POUND CAKE

Steps:

• Preheat oven to 350°F. Line the bottom of a 9x5" loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
• Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
• Stir melted butter, sugar, and sour cream or Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add apple cider and dry ingredients and stir just until moistened. Pour into prepared pan.
• Bake for 34-40 minutes, until a toothpick comes out clean. (Mine took 39 minutes.)
• While the cake is baking, make the glaze. Heat the sugar and apple cider in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
• Stir together topping ingredients, sugar and cinnamon, in a small bowl.
• Cool pound cake for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the apple cider glaze over the top of the cake. Immediately sprinkle with cinnamon sugar mixture. Let cool before eating.
• Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.

APPLE CIDER POUND CAKE

Steps:

• 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. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. , Bake at 325° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.

APPLE CIDER POUND CAKE

Steps:

• Cream butter and shortening; gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients.
• Stir in vanilla.
• Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes.
• Cool in pan 10 to 15 minutes.

APPLE CIDER POUND CAKE

Steps:

• Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour.
• In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
• Add eggs, butter, apple cider, shortening, and vanilla to flour mixture.
• Using an electric mixer on medium speed, beat for 1 minute, until blended.
• Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes.
• Gently stir in dried apples.
• Spread batter evenly in prepared pan.
• Bake for 80-90 minutes or until pick comes out clean.
• Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
• When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately.
• Drizzle icing over top of cooled cake.

APPLE POUND CAKE

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.