Apple Cider Pound Cake Recipe
Our apple cider pound cake is sweet, tangy, and moist with a delicate crumb. Drizzled with an apple cider glaze that takes the rich apple cider flavor over the top!
Servings: 16
Calories: 488kcal
Ingredients
Pound Cake
- 2 cups apple cider unfiltered
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp fresh ground nutmeg
- 1/4 tsp mace
- 1/2 tsp salt
- 1 1/2 cups unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tsp pure vanilla extract
Glaze
- 2 tbsp unsalted butter
- 1/2 cup dark brown sugar, packed
- 1/4 cup heavy cream
- 1/4 tsp ground cinnamon
- 1/4 tsp fresh ground nutmeg
- 1/3 cup confectioners' sugar
- 1-2 tbsp apple cider
Instructions
Pound Cake
- In a small saucepan over medium-high heat bring the 2 cups of apple cider to a boil and simmer until it reduces to 1 cup, about 25-30 minutes. Cool to room temperature.
- Preheat the oven to 325 degrees F. Prepare a 10-inch bundt pan with baking spray or butter and flour.
- In a medium-size bowl whisk together the all-purpose flour, cinnamon, cardamom, nutmeg, mace, and salt. Set aside.
- In a large bowl beat the butter until creamy with an electric mixer or use a stand mixer. While still running the mixer gradually add the granulated sugar and continue mixing until the mixture is light and fluffy about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Add the flour mixture in thirds alternating with the room temperature apple cider reduction. Beating after each addition only until the batter is smooth, do not over beat.
- Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
- Bake for 1 hour and 10 minutes or until a toothpick or wooden skewer inserted in the middle comes out clean with just a few moist crumbs. Cool on a wire rack for 15 to 10 minutes. Then turn the cake out of the pan and let to completely.
Apple Cider Glaze
- While the cake is cooling melt 2 tablespoons of butter in a small saucepan over medium heat. Add the dark brown sugar, cinnamon, and nutmeg and stir until it is smooth and bubbling. Add the heavy cream in a slow steady stream, stirring continuously.
- Simmer stirring occasionally until the sauce thickens, about 5 minutes. Remove from the heat and let cool to room temperature.
- Stir in 1 tablespoon of apple cider and 1/3 cup of confectioners’ sugar. Add more cider or more confectioners’ sugar to your desired consistency.
- Drizzle the glaze over the cooled pound cake allowing it to run down the sides. Allow the glaze to set up before slicing.
Nutrition
Calories: 488kcal | Carbohydrates: 69g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 35mg | Potassium: 114mg | Fiber: 1g | Sugar: 50g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg