Apple Cider Pound Cake

  • Yield 12 to 16 servings

Apple cider and aromatic spices are baked into this rich and delicious pound cake.


Apple Cider Pound Cake:
3 cups sugar
1 1/2 cups (3 sticks) butter or margarine, softened
6 -- eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
-- Buttermilk Icing (see below)
Buttermilk Icing
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda


  1. For the cake.  Cream the sugar and butter in a large mixing bowl until light and fluffy.  Add the eggs 1 at at time, beating well after each addition.  Combine the flour, salt, baking powder, cinnamon, allspice, nutmeg and cloves.  Set aside.  Combine the cider and vanilla.  Add the dry ingredients alternately with the cider to the creamed mixture, mixing well after each addition.  Spoon into a greased and sugared (with granulated sugar) 10-inch tube pan or bundt pan.  Bake at 325F for 1 1/2 hours or until the cake tests done.  Cool the cake in the pan; invert onto a serving plate.  Drizzle the Buttermilk Icing over each cake slice just before serving.
  2. For the icing.  Combine the sugar, butter, buttermilk, vanilla and baking soda in a saucepan.  Bring to a boil.  Reduce the heat and simmer for 10 minutes.

Recipe reprinted with permission from the Junior League of Saginaw Valley’s Between the Lakes (Junior League of Saginaw Valley, Saginaw, Michigan, 2005).





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