I’ve made this Apple Cider Pound Cake twice already. That’s a total of 4 pound cakes. Originally when I made this I cooked the caramel too long, even though I followed the instructions, so my adapted instructions below reflect that. Funny thing is, the caramel on the original batch looked ok, but after spreading it on, it hardened and I ended up peeling it off in one big sheet. I then made the caramel again and was successful, though the pictures were less than satisfying, so I made it again.
This time we ate one (with much satisfaction I might add) and gave the other one to my neighbor. She said it disappeared the first day and that one of her teen boys had actually stashed 3 pieces so he could have them the next day! Ha ha ha, I’d say that was a success. He has already requested that I make it again. :)
The apple cider flavor is clear in this fabulous pound cake and the caramel topping is… well… icing on the cake! You could very easily skip the topping and eat this plain, or you could whip up some cinnamon butter to slather on. No matter how you slice it, it’s a party in your mouth. :) Try this pound cake. You’ll love me for it. :)
Things I adapted include the cooking level and time for the glaze, using butter instead of margarine, and baking in two loaf pans instead of a tube pan, which of course altered the baking time.
Apple Cider Pound Cake With Caramel Glaze
slightly adapted from CDKitchen
Apple Cider Pound Cake with Caramel Glaze
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- 1 cup unsalted butter
- 1/2 cup butter flavored shortening
- 3 cups granulated sugar
- 6 eggs
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 cup apple cider
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 1/4 teaspoon baking soda
- 2 teaspoons light corn syrup
- 1/4 cup unsalted butter
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees. Butter and flour two loaf pans.
- For pound cake, soften butter and shortening. Gradually add sugar, beating for 1 minute. Add eggs, 1 at a time, beating for 1 1/2 minutes after each addition.
- Sift together flour, salt, allspice, nutmeg, baking powder, cloves and cinnamon. Blend together cider and vanilla. Add dry ingredients to butter mixture alternately with cider mixture. Stir until well-blended. Pour batter into prepared pans. Bake for 50-60, or until done. Cool cakes in pans for ten minutes, then remove from pans and cool on wire rack.
- For glaze, stir together sugar, buttermilk, baking soda, corn syrup, butter, vanilla and cinnamon in medium saucepan. Bring to a rolling boil over medium-low heat. Boil for 6-8 minutes, stirring occasionally, or until candy thermometer registers 185 degrees.
- Place a piece of waxed paper underneath the cooling rack that your cakes are on. Pour glaze on top of pound cakes and using a frosting spatula, gently spread glaze out to the sides and allow it to drip down.
- Cake will keep in a covered container or cake plate for 2-3 days.
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I made this a couple of weeks ago (finally blogged about it!) and I used all butter and just nixed a couple of the spices I don't like and AWESOMENESS!!!! OMG, I will definitely be making this cake again and again!!!
I just found your beauty of a fine blog & I think you have a cool foodblog! This cake sings to me!
wow! can you just save me the trouble and send me a loaf? ;)
Your pound cake looks stunning! Thanks for sharing :)
Wow! That looks good!! And I really like your platter too.
ciao! bellissimo questo cake! complimenti!
I think I really would love you for it. Why don't you just ship one over and we'll find out :)
Barbara Bakes says
I caramel really does put this over the top delicious!
love that glaze! I wonder if it would work to put a layer of the glaze in the middle too?
I think that's heaven on a plate! :P
You're on fire this week! Everything you've posted has been wonderful! I haven't read (but have drooled over) the other posts. I'm not my way now!
Anonymous – I haven't tried it with butter but you should be able to successfully substitute exact amounts of butter for the shortening without a problem :)
Fresh Local and Best says
That is a wonderfully enticing dessert! I love how the caramel drips over the edge of the cake!
Just curious, have you made this using only butter? I'm not really a fan of shortening…
This looks amazing!!
Drop dead gorgeous!! I love apple cider in anything. Perfect for Fall entertaining! Or…pigging out all by yourself. hehe!