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
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