Apple cider pound cake
12 servings
Ingredients
| Quantity | 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 |
Directions
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.