Friday, October 17, 2014

Apple Cider Pound Cake

Ah, fall. My favorite season of the year. Cooler temperatures, changing leaves, roaring fires and delicious smells of spices baking in the kitchen. Everyone seems to snuggle down with loved ones when shorter days and cooler weather come back at the end of the year. Fall, though, has been a little late in coming to the South. Cool weather flits in for a tantalizing day or two and then the temperatures soar back up to the mid 70's. But now that it is mid-October I don't care what the thermometer says, I am going into fall mode!

The recipe for this Apple Cider Pound Cake was a happy discovery on a few years ago, and I pulled it out again last week to make for a group at our church.  Our kitchen smelled divine while this was baking! And as none of the cake was left at the end of the night, I know you'll love it, too.

Apple Cider Pound Cake from

3 c. sugar
1 1/2 c. butter
6 eggs
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. apple cider
1 tsp. vanilla extract

1/2 c. sugar
1/4 c. butter
1/4 c. buttermilk
1/2 tsp. vanilla extract
1/4 tsp. baking soda

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 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 1/2 of the icing over cake. Serve remaining icing over individual cake servings, if desired.


No comments: