Apple cider pound cake

Yield: 12 servings

Measure Ingredient
Beth Lane-PXGN54A
3 cups Sugar
1½ cup Butter or Margarine
6 Eggs
3 cups Flour; All-Purpose
½ teaspoon Salt
½ teaspoon Baking Powder
½ cup Sugar
¼ cup Butter or Margarine
¼ cup Buttermilk
1 teaspoon Cinnamon; Ground
½ teaspoon Allspice; Ground
½ teaspoon Nutmeg; Ground
¼ teaspoon Cloves; Ground
1 cup Apple Cider
1 teaspoon Vanilla Extract
½ teaspoon Vanilla Extract
¼ teaspoon Baking Soda

ICING

In a large mixing bowl, cream sugar and butter. 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-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle ⅓ of the icing over the cake. Serve remaining icing over individual cake servings, if desired. YIELD 12-16 servings. Recipe by Joanie Elbourn, Jamestown, Rhode Island. I got recipe from a magazine.

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