Apple Cider Pound Cake
Submitted by sunlitalex
Dense, buttery pound cake infused with apple cider and warming fall spices gets drizzled with a simmered buttermilk glaze. This autumn dessert feeds a crowd and slices beautifully for gatherings.
YIELD
16 servingsPREP
20 minCOOK
80 minREADY
120 minThis spiced pound cake brings apple orchard vibes to your tube pan.
Apple cider replaces some of the liquid, adding subtle fruity depth, while cinnamon, nutmeg, allspice, and cloves create that classic fall spice warmth.
The cake bakes low and slow for over an hour to develop a tight, tender crumb.
A simple buttermilk glaze simmers on the stove, then gets drizzled over the warm cake for extra moisture and sweetness.
Pro Tips
- Use fresh spices: Old ground spices lose potency; fresh ones deliver bolder fall flavor
- Don’t skip the simmer: Simmering the glaze for 10 minutes concentrates sweetness and creates a syrupy consistency
- Drizzle while warm: Both cake and glaze should be warm for maximum absorption
- Save extra glaze: Serve remaining glaze on the side for pouring over individual slices
Ingredients
Directions
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 a greased 10-inch angel food cake pan or fluted tube pan.
Bake at 325℉ (160℃) 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 ⅓ of the icing over the cake.
Serve remaining icing over individual cake servings, if desired.
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