Apple Cider Pound Cake

  • Yield: 12 to 16 servings


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